7-Hour Braised Pork Shank

Name: 7-Hour Braised Pork Shank
Total time: 28800 s
Yield: 2 people
Cuisine: American
Ingredients: 1 pork shank; 2 carrots; 1 leek; 1 onion; 14 ounces baby potatoes (about 400 grams); 1-2 bay leaves; 1 sprig thyme; 4 1/4 cups veal stock (1 liter); 1/3 cup white wine (about 100 ml); Butter; Salt, pepper

Alexis Leroux @Alexis

Tasty and tender 😋😋😋
An inexpensive and excellent cut of meat for those who love it
Prepare the day before

Alexis Leroux @Alexis

Tasty and tender 😋😋😋
An inexpensive and excellent cut of meat for those who love it
Prepare the day before

Saved

Ingredients

7 to 8 hours

2 people

1pork shank
2carrots
1leek
1onion
14 ouncesbaby potatoes (about 400 grams)
1-2bay leaves
1 sprigthyme
4 1/4 cupsveal stock (1 liter)
1/3 cupwhite wine (about 100 ml)
Butter
Salt, pepper

Saved

Steps

7 to 8 hours

1

Preheat the oven to 250°F (120°C).
2

Peel and wash the vegetables. Cut the carrots into thick slices, the onion into large wedges, and roughly chop half of the leek.
3

In an oven-safe pot, melt some butter and sear the pork shank on all sides.
4

Remove the shank, drain excess fat from the pot without washing it, add the vegetables, and sauté over low heat until browned.
5

Deglaze with the white wine, then reduce.
6

Add the veal stock, season, and return the shank to the pot.
7

Cover the pot and bake for 4 hours. I started cooking at 8 PM until midnight, turned off the oven leaving the pot inside, and turned the oven back on at 7 AM the next morning until 1 PM.
8

2 hours before the end of cooking, add the baby potatoes.
9

Serve with the vegetables and potatoes.
10

At the end of cooking, you can take some of the juice, reduce it in a saucepan, place the shank on a dish and pour the juice over it, then bake for 10 minutes at 400°F (200°C) to brown.