Apple Cider Braised Pork Shank Recipe

Prep

Pat pork shanks dry with paper towels. Season all over with 2 tsp salt and 1 tsp black pepper. Lightly dust each shank with the 1/2 cup flour, shaking off excess.

Brown

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 3 tbs olive oil and 2 tbs butter. When shimmering, brown the shanks in batches (3–4 minutes per side) until deeply golden. Transfer browned shanks to a plate.

Aromatics

Reduce heat to medium. Add diced onion, chopped carrot and celery to the pot and cook, stirring, until softened and beginning to color, about 6–8 minutes. Add smashed garlic, cook 1 minute until fragrant.

Deglaze & Braise

Pour in the 3 cups apple cider to deglaze, scraping browned bits from the bottom. Add 2 cups chicken/pork stock, 2 tbs apple cider vinegar, 1 tbs brown sugar, thyme sprigs and bay leaves. Bring to a simmer. Return pork shanks to the pot so they sit partially submerged in the liquid. Cover the pot and transfer to a 325°F (160°C) oven.

Cook

Braise in the oven until meat is very tender and falling from the bone, about 2.5 to 3 hours. Check at 2 hours: if liquid is rapidly reducing, baste shanks with braising liquid and add up to 1/2 cup extra stock or water if needed.

Finish the Jus

When the shanks are tender, remove shanks to a tray and tent with foil. Skim excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the liquid by about half until it becomes a glossy sauce, 8–12 minutes. Taste and adjust seasoning with salt and pepper; add a splash (1 tbs) of apple cider vinegar if it needs brightness. Strain if a smooth jus is desired, reserving the sauce for plating.

Cook

Place the 1 lb parsnips and optional 0.25 lb potato in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a simmer and cook until very tender when pierced with a fork, 15–18 minutes.

Drain & Mash

Drain well and return to the warm pot off the heat for a minute to steam dry. Transfer to a blender or use an immersion blender/food mill. Add 2 tbs butter and 1/2 cup heavy cream. Purée until very smooth. Season with 1 tsp salt, 1/4 tsp white or black pepper and 1/8 tsp nutmeg, adjusting to taste. Keep warm until plating.

Blanch

Bring a large pot of salted water to a boil. Add broccolini and blanch 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Make Garlic Chili Oil & Finish

In a skillet over medium-low heat, add 3 tbs extra-virgin olive oil. Add thinly sliced garlic and cook gently until fragrant and just golden (do not burn), about 2–3 minutes. Add 1/2 tsp red pepper flakes and cook 30 seconds more. Add blanched broccolini to the pan, toss to coat and warm through 1–2 minutes. Finish with 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss and remove from heat.

Place 1/3 cup (or a generous spoonful) of parsnip purée in the center of each warmed plate and spread slightly with the back of a spoon.

Lay one braised pork shank across the purée. Spoon 2–3 tbs of the reduced apple-cider jus over the meat and around the plate.

Arrange 3 broccolini stalks alongside the shank. Drizzle any remaining garlic-chili oil from the broccolini over the vegetables and plate.

Garnish with chopped parsley and thin apple slices if using. Serve immediately with extra jus on the side.