WEEKDAYS 1e|12p|c
Home / Recipes / Michael Symon's Braised Pork Shanks With Shaved Brussels Sprout Salad

Michael Symon's Braised Pork Shanks with Shaved Brussels Sprout Salad

9 18 shank
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
A great family meal!
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by : Michael Symon
This hearty dish is just the thing for your next family meal.
share
things you'll need.
ingredients
  • 4 pork shanks
  • For the Brine:
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1 head garlic (halved horizontally)
  • 2 sprigs fresh rosemary
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander
  • 1 bay leaf
  • For the Braise:
  • Canola Oil
  • Flour for dredging
  • 1 1/2 cup celery (rough chopped)
  • 1 cup carrot (rough chopped)
  • 1 1/2 cup Spanish onion (rough chopped)
  • 3 garlic cloves (smashed)
  • 1 Fresno Chili (sliced)
  • 2 cups Beer (such as pale ale)
  • 2 cups apple cider
  • 4-5 sprigs rosemary
  • small bundle of thyme
  • 2 quart chicken stock
  • For the Salad:
  • 1 pound Brussels Sprouts
  • 1 Shallot (finely chopped)
  • 2 tablespoons Dijon mustard
  • 3 ounces Red Wine Vinegar
  • 4 tablespoons Extra Virgin Olive Oil
kitchenware
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • mixingspoonpng
  • mixingbowlpng
  • whiskpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 gallon water
    1 cup kosher salt
    1/2 cup sugar
    1 head garlic (halved horizontally)
    2 sprigs fresh rosemary
    1 tablespoon black peppercorns
    1 tablespoon coriander
    1 bay leaf
    4 pork shanks
    instructions For the Brine: Combine all of the brining ingredients in a non-reactive pot and bring to a simmer. Whisk until the salt and sugar is dissolved, then cool. Pour over the shanks, and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate overnight.
  • step 2
    ingredients  
    instructions The next day, remove the shanks from the brining liquid, and discard the liquid.
  • step 3
    ingredients    
    instructions Preheat oven to 300 degrees F.
  • step 4
    ingredients Canola Oil
    instructions For the Braise: Heat a large dutch oven over medium high heat. Pour in enough canola oil so that it covers the bottom of the dutch oven completely. 
  • step 5
    ingredients Flour for dredging
    instructions Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden brown sear, you don’t want to overcrowd the pan. Do this step in 2 batches if necessary. Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest. 
  • step 6
    ingredients 1 1/2 cup celery (rough chopped)
    1 cup carrot (rough chopped)
    1 1/2 cup Spanish onion (rough chopped)
    3 garlic cloves (smashed)
    1 Fresno Chili (sliced)
    small bundle of thyme
    4-5 sprigs rosemary
    Salt
    instructions Pour off all but 2-3 tablespoons of fat from the pot, then add the celery, carrot, onion, fresno chili and garlic cloves with a large pinch of salt. Sweat the vegetables until tender, about 7 minutes. Add the rosemary and thyme, and sweat for another minute. 
  • step 7
    ingredients 2 cups Beer (such as pale ale)
    2 cups apple cider
    2 quart chicken stock
    Salt
    instructions Deglaze with the beer, and reduce by three-fourths. Add the apple cider and reduce by half. Add the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt if necessary. 
  • step 8
    ingredients   
    instructions Place the shanks back into the pot, cover, and put in a 300 degree oven for 4-5 hours, until the meat is tender. Remove from the oven, carefully remove the shanks into another large pot, then strain the braising liquid over the shanks. Let the liquid cool to room temperature and then store in the fridge. 
  • step 9
    ingredients   
    instructions The next day, reheat the shanks in their liquid, and remove them to a large serving platter. Spoon some of the braising liquid over the meat, and serve with shaved brussel sprout salad.
  • step 10
    ingredients 1 pound Brussels Sprouts
    1 Shallot (finely chopped)
    2 tablespoons Dijon mustard
    3 ounces Red Wine Vinegar
    4 tablespoons Extra Virgin Olive Oil
    instructions For the Salad: Toss all ingredients in a large bowl to combine. Season to taste.
  • print recipe 
 

similar recipes

abc.com

company information

partners