Pork Shank Recipe

Prepare the Pork Shank

Preheat the oven to 325°F (165°C). Season the pork shank generously with salt and black pepper.

Sear the Meat

In a large Dutch oven, heat olive oil over medium-high heat. Add the pork shank and sear on all sides until browned, about 4-5 minutes per side. Remove and set aside.

Cook the Aromatics

In the same pot, add the minced garlic, chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.

Add Liquid and Herbs

Pour in the chicken broth and add the fresh thyme and bay leaves. Stir to combine.

Braise the Pork

Return the seared pork shank to the pot. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Boil the Potatoes

In a large pot, add peeled and chopped potatoes. Cover with water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, miso paste, milk, salt, and black pepper. Mash until smooth and creamy.

Sauté the Greens

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add the Greens

Add the seasonal greens to the skillet. Sauté for 3-5 minutes until wilted. Season with salt and black pepper to taste.