Pork comes in all shapes and sizes. Chops, loins, butts and bellies seem to get the most love in the kitchen, but did you know that the shank can be a dandy piece of meat, too? It’s an excellent, but often-overlooked choice: When properly cooked, it’s full of flavor and super-easy to make.
So what exactly is a pork shank? It’s a cut of meat from the lower leg of a pig. It tends to be leaner because it doesn’t have much fat. As a result, if you cook it the wrong way, you’ll never tear that meat off the bone. Lucky for you, Lucky’s braising recipe will have you going “hog wild” for the pork shank!
Red-Eye Braised Pork Shank (Serves 4*)
- 4 each pork shank
- 3 tbsp salt
- 1 tbsp pepper
- ²⁄3 cup all purpose flour
- 4 fl oz canola oil
- 1 ¹⁄3 cup yellow onion – diced
- ½ pound carrots – sliced
- 4 stalks celery
- 3 each bay leaves
- 2 ²⁄3 cup ham stock
- 2 cups double strength coffee
*All our recipes were originally designed for much larger batch sizes. These recipes have been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
Pick up fresh vegetables like carrots and onions from our veggie cart at Lucky 32 Southern Kitchen in Cary or Greensboro! We offer the same local crops that we serve to you, which means that we have seasonal samplings to spice up your meals!
Posted January 2015