Serves 8 Serves 8
Pork shank is a dramatic cut from the enormous upper portion of the pig’s leg, the same area from which ham is procured. (In fact, you might see it dubbed “fresh ham” or “leg butt half roast” in the supermarket. See also Mail-Order Sources.) Its girth is misleading; the meat within is actually relatively lean and, if cooked properly, quite succulent. This is a special-occasion kind of thing, more akin to a crown roast than to pork loin or shoulder. When the time comes to carve it, this impenetrable-looking mass might be intimidating, but you’ll impress your friends (and yourself) when you discover how easy it actually is.
Two 3-to-4 pound pork shanks, bone in
Coarse salt
Freshly ground black pepper
2 cups olive oil
2 large carrots, peeled and cut on the bias into 2-inch segments
2 medium Spanish onions, peeled and quartered
2 stalks celery, cut on the bias into 2-inch segments
12 cloves garlic, unpeeled
1 bottle (750 ml) dry white wine
2/3 cup distilled white vinegar
11/2 tablespoons mustard oil (available from Middle Eastern specialty shops and gourmet grocers; see also Mail-Order Sources,)
1 tablespoon black peppercorns
1. Preheat the oven to 350°F. Season the shanks with salt and pepper.
2. Heat the oil in a large roasting pan over medium-high heat until hot but not smoking. Add the shanks and brown on all sides, about 8 minutes per side. Remove from the pan and set aside.
3. Pour off all but 2 tablespoons fat from the pan. Add the carrots, onions, celery, and garlic and cook over medium-high heat, stirring, until the vegetables are softened but not browned, about 5 minutes.
4. Add the wine, vinegar, mustard oil, and peppercorns and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Return the shanks to the pan, cover, and roast in the oven until the shanks attain an internal temperature of 150°F on an instant-read thermometer inserted in the center of the shank, about 31/2 hours. Transfer the shanks to a cutting board, cover with aluminum foil to keep them warm, and let rest for 10 minutes. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
5. Strain the cooking liquid through a fine-mesh strainer set over a bowl. Discard the solids and let the sauce settle for 5 minutes, then spoon off any fat that has risen to the surface. If necessary, reheat gently in a pot over medium heat.
6. To carve the meat, secure it in place with a meat fork and slice from the thinner side of the shank. Then, turn the shank over onto the carved side. Cut slices perpendicular to the bone, then cut along the bone to remove the slices.
7. To serve, place slices of pork on 8 warm plates and top with some sauce.