Chef Matt Jennings
La Laiterie's Cider Braised Pork Shank with Salsify & Sage ©
(serves 4 people)
4 Pork Shanks (ask your butcher to fabricate them for you, if you can't find them).
1 Onion, diced large
4 cloves of garlic, whole, peeled & chopped
2 shallots, peeled & chopped
3 salsify, peeled and chopped
1 Bulb of fennel, chopped
2 tablespoons of allspice
1 tablespoon of cinnamon
3 Sprigs of fresh thyme
2 sprigs of fresh sages
1 quart of Apple Cider
1 quart of vegetable or chicken stock
Butter (as needed)
Salt & Pepper to taste
1. Toss the shanks in a bowl with the combined allspice, cinnamon & a few tablespoons of salt/pepper to season.
2. Follow the procedures above- sear the shanks in a heated skilled with a few tablespoons of cooking oil.
Make sure you get them nice and caramelized (brown), as this adds some serious depth of flavor to the
3. Remove the shanks from the pan, and in the existing pan oil, add the garlic and shallot along with the
onion. Sweat these out over a medium flame, to gently soften them. You do not need to brown them. When they
start getting soft, add the chopped salsify, fennel, full sprigs of thyme and sage. Stir these ingredients to
render the flavor out of them.
4. Next, pour in the cider and stock, and bring to a simmer, stirring the bottom of the pot gently with a
wooden spoon to release the brown bits (or 'fond') from the bottom of the pan- this is great flavor!
5. Finally, place the shanks back in the skillet with the liquid and put the whole thing in the oven at 275
degrees for 3 hours. Check after 3 hours to see how tender the shanks are. If they fall off the bone with a
push of a fork, then remove them from the oven and let cool. After they have cooled, you can remove them
from the braising liquid along with the herb stems, strain it and then puree it with a few tablespoons of butter to create your sauce.
6. Put the shanks back in the liquid, and refrigerate them up to one week. To re-heat, simply put them in
a pot with some sauce and warm them in the oven. Yum!