Name: Bacon Braised Pork Shanks
Yield: Serves 4
Ingredients: 5 bay leaves; ¼ cup (20 g) coarsely chopped fresh rosemary; 1 tablespoon coriander seeds; 4 cups (960 ml) rendered bacon fat, or a combination of bacon fat and canola oil, enough to cover shanks in pot so they are completely submerged; 4 pork shanks, about 1½ pounds (680 g) each; 3 tablespoons canola oil; 2 cups (400 g) granulated sugar; 2 cups (360 g) Diamond Crystal kosher salt; 2 tablespoons black pepper-corns, plus freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Curing, braising, and frying. Okay, I’m not going to lie, this recipe takes time (a good two days) and effort, but the reward is oh, so great! Hind shanks, which come from the back leg of the pig, can be chewy when cooked incorrectly. Is there a simpler way to cook pork shank? Yes. Is it as good as this one? No. I love serving this with Rosemary-Scented Apple Puree in the fall, or with Rosemary Mashed Potatoes,