Cider Glazed Pork Shanks with Polenta
Serves 4

Inspiration

I had braised pork shank at a restaurant and was determined to make it at home using the apple cider we press on the farm. It took several purchases before I found just the right cut that is big enough to braise but not fall apart or be tough and stringy. Aesthetically, the shanks need to have 2-3” of bare bone at the end. They are not easy to find but they are definitely worth the search.

Raw Pork Shanks

Hints

1. I found the right size pork shank at a specialty market, labeled “pork osso bucco.” I knew they were shanks, and they looked like they were the cut and size that would work. They were perfect. I recommend asking an experienced butcher for this cut.
2. Mashed potatoes, cannellini beans with garlic and sage or risotto with Parmesan can be substituted for polenta. Whatever starch you select needs to be sturdy enough to support the bone-up presentation.

Ingredients

4, 1¼ – ½# Pork Shanks
3 tbs. bacon fat
1 medium yellow onion, peeled and chopped
3 smallish carrots, cleaned and chopped
2 celery stalks or leafy tops
2, 1 pint bottles ale
¼ cup cider vinegar
1 quart apple cider
¼ cup brown sugar, not packed
2 tbs. dried sage leaves or 4 fresh leaves, chopped
2 drops natural liquid smoke (if you can’t find natural, substitute a piece of bacon)
Kosher salt and freshly ground pepper
¾ cup red wine
2 tbs. extra virgin olive oil
½ cup chopped fresh Italian parsley

Procedure

1. The pork shanks should have 2-3” of bone extending from the meat. With a sharp knife, scrape as much fat or meat from the end of the bone as possible to clean it.
2. Heat a heavy based braising pan to almost smoking. Add bacon fat and heat until it begins to bubble. Add shanks and sear on all sides. Remove shanks and set aside.
3. Turn heat down to low and add onions, carrots and celery to fat. Move around with a spoon to keep them from sticking. Cook until the onion softens.
4. Add ale, 2 cups apple cider, 1 tbs. sage leaves, liquid smoke, 1 tbs. kosher salt and about 1 tbs. of freshly ground pepper to the pan. Place the shanks in the liquid which should cover or reach the top of the shanks. Cover the pan, put it into a preheated 350º oven and cook for 30 minutes. Turn heat down to 275º and continue cooking for 50 more minutes. Test the doneness of the shanks. They should be tender enough to prick with a cooking fork, but not tender enough to eat. If necessary, continue to cook until they reach that stage. Remove pan from oven.
5. While the shanks braise, prepare the cider glaze. In a saucepan, combine cider vinegar, remaining 2 cups apple juice, brown sugar,red wine and 1 tbs. sage leaves. Bring to a steady simmer and cook until reduced by half, about 30 minutes.
6. After shanks have finished the braising stage, remove them from the pan and transfer all braising liquid to a large container*. Ladle 1 cup of the braising liquid into the cider glaze and continue simmering for 5 minutes. Taste and correct seasoning with salt and pepper if necessary. If the shank bone still has cooked flesh on it, scrape it off at this point.
7. Put shanks back into braising pan and spoon enough of the cider glaze over the shanks to cover ¼” of the bottom of the braising pan. Turn the oven onto broil and broil the shanks until they are crispy and brown on the top. Ladle another cup of cider glaze over the shanks, cover the pan and keep them off heat until 30 minutes before serving.
8. 35 minutes before serving the shanks, preheat the oven to 250º. Put the covered shank pan in the oven until you are ready to serve. Baste the shanks once or twice during that time. Continue to heat the remaining cider glaze over a very low simmer.
9. Make 4 cups polenta using chicken stock instead of water. Stir 2 tbs. extra virgin olive oil into the finished polenta.
10. To Serve: Spoon polenta into warmed pasta bowls. Place a shank, browned side up over polenta in each bowl, tilted so that the bone is facing up, resting on the brim. Spoon cider glaze over each serving and sprinkle chopped parsley around the meat, polenta and sides of bowl for garnish. Serve immediately.
    

    Cider Glazed Pork Shank with Polenta

*Refrigerate the braising liquid overnight to harden the fat. Remove and discard. Freeze the gelled liquid and use it the next time you cook pork shanks or as a stock base for other cooked pork dishes.