Roasted Winter Pork Shank
This recipe demands patience while the meat cooks, but once you've prepped the ingredients and seared the hocks, it's largely a hands-off affair. You'll want to turn them every half hour as they braise to keep the hocks submerged in the liquid.
INGREDIENTS
6 pasture-raised Kurobuta pork hocks (about 1 1/2 pounds each)
1/2 cup all-purpose flour
2 tablespoons chile powder
1 tablespoon kosher salt, plus more to season
1 tablespoon freshly ground black pepper, plus more to season
1/4 cup extra-virgin olive oil, divided
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs
DIRECTIONS
In a sturdy resealable plastic bag, combine flour and chile powder, plus 1 tablespoon each of salt and pepper. Coat each pasture-raised Kurobuta pork hock thoroughly in this mixture.
Heat 2 tablespoons of extra-virgin olive oil in a large skillet until shimmering. Brown three of the Kurobuta pork hocks over moderate heat for about 10 minutes, then transfer them to a deep casserole. Repeat with the remaining three hocks using the remaining 2 tablespoons of olive oil.
In the skillet, sauté chopped onion, carrots, celery, and minced garlic until softened, approximately 5 minutes. Add 1 cup of dry white wine, bring to a boil, and simmer for 2 minutes. Pour this mixture over the pork hocks.
Add 6 cups of chicken stock or broth, rosemary sprigs, bay leaves, and thyme sprigs. Season with salt and pepper, bringing it all to a boil. Ensure that the pasture-raised Kurobuta pork hocks are mostly submerged in the liquid. Cover and cook over low heat for 2 1/2 hours until the meat is tender, turning them every 30 minutes.
Transfer the braised Kurobuta pork hocks to a large platter, keeping them warm.
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups (approximately 20 minutes). Spoon off any excess fat, pour the pork gravy over the braised hocks, and serve.
Enjoy this delectable dish featuring our pasture-raised Kurobuta pork hocks and the flavorful, uncured hock!
