Apple Cider & Citrus-braised Pork Shanks


Ingredients: (serves 8)
8 bone-in pork shanks (14- 16oz each)
4 tablespoons canola oil
2 yellow onions, roughly chopped
4 carrots, peeled and chopped
6 cloves of garlic, smashed
juice of 2 each lemons & oranges
2 cups Sauvignon Blanc or other dry white wine
1 gallon fresh apple cider
2 cups water
kosher salt, to taste
fresh-ground black pepper, to taste

For sachet: cheese cloth, twine, 12 peppercorns, 2 bay leaves, 1 bunch thyme

Preheat oven to 275. Generously season pork shanks w/ kosher salt and black pepper. Place a large skillet on the stove over medium-high heat. Once hot, add canola oil and coat the pan. In two batches, sear pork shanks on all sides until brown, adjusting heat as necessary to keep meat from scorching. Once shanks are seared on all sides, transfer them to a stainless steel pan or other large oven-proof container.

Drain hot oil from skillet and wipe surface clean. Return skillet to stovetop at medium heat, add onions and cook until translucent. Then add carrots and garlic and continue to cook for 3 to 4 minutes. Add in white wine and bring to a boil, then add apple cider, water, and juice from lemons and oranges. Add the sachet of herbs and spices and return liquid to a boil, then reduce heat and simmer for five minutes.

Pour hot liquid over pork shanks in pan, making sure that shanks are immersed. Cover with lid or aluminum foil and place into 275 degree oven. Cook until meat is almost falling off the bone but is still intact (about 4 hours). Remove shanks from pan and set aside, then strain the liquid into a deep sauce pot.

Bring liquid to a simmer and cook until quantity is reduced by half. Cool sauce quickly by immersing pot in an ice bath. Once the sauce has cooled, skim the fat from the surface.

To serve: I like to pair them with creamy stone ground grits and a nice seasonal veg, particularly caramelized Brussels sprouts during the cooler seasons.

Recipe courtesy of:

Andrew Donovan

Brine & Bottle

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