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Pork Smoked Shanks Recipes

Some of our favorites include: Braised Smoked Pork Shank in Bourbon Sauce and More!


Braised Smoked Pork Shank in Bourbon Sauce




Section 1: Ingredients


  • 5 tablespoons extra-virgin olive oil

  • 2 smoked pork shanks (3 1/2 pounds total)

  • 1 small onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1 celery rib, finely chopped

  • 2 cups dry white wine

  • 4 cups vegetable broth

  • 1 cup bourbon

  • 2 tablespoons unsalted butter

  • 2 tablespoons unbleached all-purpose flour


Section 2: Directions



1. In a 4- to 6-quart Dutch oven or large heavy pot with lid, heat 3 tablespoons oil over medium-high heat. Brown 1 shank, turning frequently, until well-browned on all sides, about 5 minutes. Transfer to a plate and repeat with remaining shank.

2. Discard oil from pot, then add remaining 2 tablespoons oil and heat over medium-high heat until oil is hot but not smoking. Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 4 minutes. Add wine. Using a wooden spoon, scrape up browned bits from bottom of pot, then return shanks to pot. Reduce to a gentle simmer and cook, uncovered, until wine is reduced by half, about 45 minutes.

3. Heat oven to 325º with rack in middle.

4. Add broth and 1/2 cup bourbon to pot. Bring to a simmer, then cover and transfer to oven. Braise shanks until tender, about 1 1/2 hours.

5. Transfer shanks to a plate and cover to keep warm. Strain cooking liquid into a bowl; discard all but 1½ cups.

6. In a medium saucepan heat butter and flour over medium heat, whisking until butter is melted and mixture is combined. Add reserved cooking liquid and remaining 1/2 cup bourbon; whisk to combine. Bring mixture to a simmer; cook, whisking frequently, until sauce is slightly thickened, about 5 minutes.

7. Serve shanks with sauce.




Smoky Marinara Sauce (with smoked pork shank)


A rich and smoky, Sunday sauce to fragrance the entire house and warm the soul. It must simmer for a couple hours to render that smoked, pork shank so its falling-off-the-bone tender. But, go grab a piece of crusty, bread and dunk it before Nonna sees you!




Section 1: Ingredients


  • 3- 28 ounce cans of San Marzano plum tomatoes

  • 1 smoked pork shank

  • 8 cloves of garlic (pushed through garlic press)

  • 3-4 tablespoons of tomato paste

  • 1/2 cup of heavy cream

  • 1 cup of Dry Cooking Sherry (not Cream)

  • 5-6 hot cherry peppers (roughly chopped) (optional)

  • 2-3 tablespoons of olive oil (not EV)

  • 2 tablespoons of dried basil

  • 7-8 fresh basil leaves (torn)

  • 1 teaspoon of kosher sea salt

  • 1/2 teaspoon of cracked black pepper

  • Parmigiano Reggiano grated cheese for garnish

Section 2: Directions


1. Coat a large, cast iron,( or heavy bottom Dutch oven,) on low heat with the olive oil and add garlic. Make sure the heat is low, so the garlic does not brown.  This step allows the garlic to infuse the olive oil. Add the smoked, pork shank to the garlic oil and heat for about 5 minutes.

 2. Add the whole tomatoes (with juices). Turn heat up to medium-high. stir in the tomato paste, chopped hot cherry peppers, dried basil, salt & pepper, and dry Sherry.  Stir thoroughly, cover and allow to simmer on medium heat for at least an hour.  At this point, the sauce already  has a smokiness  imparted from the shank.

3. After one hour, remove the smoked pork shank with a slotted spoon, and set aside on a cutting board (you will return this to the sauce).  Turn the heat down to low, and with a potato masher, while the pot is still on the heat, smash the whole tomatoes. You may leave some pieces a bit large, if you like. It depends on how chunky you like your sauce.  Also, you may use a "stick blender," if you have one of those.  I do, but I used a potato masher anyway.

4. At this point, I returned the pork shank to the sauce, because I wanted to render the meat on the shank so tender that it falls off the bone. You may leave it out if you like. Cook the shank in the sauce until it is very tender, then remoeved it from the sauce, once again, to pull the pieces off the bone. Shred the smoked pork pieces and added them back to the sauce. 

5. Add the heavy cream, torn basil leaves, and about  1/4 cup of Parmigiano Reggiano grated cheese. Simmer for another 5 minutes. Skim off any excess oil on the top of the sauce that may have rendered from the pork shank. 

COOK'S NOTE:  DO NOT add grated cheese to the sauce until the very end, or it will stick to the bottom of the pot. And, whatever you do, please, no not add sugar to this sauce! The sweetness of the Sherry Wine is the perfect lover for the plum tomatoes. They make magic together! Sugar would only contaminate this sauce



White Bean Soup With Smoked Ham Shank


Smoked ham shanks make a tasty broth for this classic white bean soup that is Southern right down to its soul. This recipe may take a while to make, but it is mostly unattended and your efforts will be rewarded with a deeply satisfying meal.

Prep: 15 mins

Cook: 2 hrs 30 mins

Total: 2 hrs 45 mins

Servings: 8 servings



Section 1: Ingredients


  • 1 tablespoon unsalted butter

  • 1 medium onion, diced

  • 4 cloves garlic, finely chopped

  • 1 1/2 pounds smoked ham shanks, ham hocks, or a meaty smoked ham bone

  • 2 cups chicken broth

  • 4 cups cold water

  • 2 bay leaves

  • 1 pound dried cannellini beans, or white kidney beans

  • 1/2 teaspoon dried oregano

  • 1 teaspoon dried rosemary, or 1 sprig fresh rosemary

  • 1/4 teaspoon red pepper flakes

  • 1/2 teaspoon freshly ground black pepper

  • Salt, to taste

  • 1/2 cup fresh or canned diced tomatoes, drained

  • 1/4 cup chopped fresh parsley


Section 2: Directions


 1. Gather the ingredients.

2. Melt the butter over medium heat in a Dutch oven or any heavy pot with a lid.

3. Saute the onions and garlic in the butter until translucent.


4. Add the ham shanks, broth, water, and bay leaves to the pot and bring to a boil.


5. Reduce the heat to low and simmer, covered, for 1 hour.


6. Uncover the pot and add the beans, oregano, rosemary, red pepper flakes, and black pepper.


7. Cover pot, bring back to a boil, reduce heat to low, and simmer, stirring occasionally, for 45 minutes. More liquid can be added at any time if the beans soak up all the existing liquid as they cook.


8. Uncover the pot, taste, and add salt if needed. (The ham might have been salty enough.)


9. Add the tomatoes, cover, and simmer for another 45 minutes, or until the beans are tender and creamy (time will vary depending on the kind of beans you use).

10. Remove the ham shank to a cutting board and slice off chunks of meat from the bone.


11. Spoon the soup into a large serving bowl or individual bowls. Top with the ham pieces and sprinkle with fresh parsley.


Notes:

If you happen to have leftover ham on the bone from a family feast, feel free to use it in place of the smoked ham shank. If you prefer to buy boneless ham, ask the butcher for a ham bone to use in this recipe. If you'd like to skip the ham altogether, try some smoked turkey wings in its place.










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