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Shank Recipe - From Serious Eats Blog

I was thinking of cooking this recipe for Christmas dinner.  Only change would be to sear it on the egg, and then finish it on the egg (assuming it holds together after the braise).  Anyone have experience with shanks on the egg?  Any suggestions or modifications to the recipe that you would suggest?

http://www.seriouseats.com/2012/12/bruce-aidells-stinco-braised-and-roasted-pork.html?ref=title

 

Comments

  • makismakis Posts: 81
    I have cooked them in the past braised and then grilled, brined then grilled and finally seasoned with S & P and then cooked low and slow.

    All werebig hits bur brined for three days and then grilled were the best. Very tender and juicy!
  • Richard doesn't know how to copy/paste links, so I thought I'd help him out.
    You're welcome, Richard.

    Had this pork shank begging to be cooked so seared at 350F on small BGE for 15 minutes per side. 30 minutes total: 

    image 

    Placed some sauerkraut, little turbindo sugar and some onions in the pot: 

    image 

    Next went the carrots and potatoes: 

    image 

    Tossed in a 16 oz can of Bud and covered with water, little seasoning and cooked at 300F top of DO off for 3 hours: 

    image

    Guess what I found? 

    image 

    Decided to cook a few in my 4 qt DO on the small, so first did a direct 350F for 20 minutes per side to crust up after being rubbed overnight with a pork rub. 

    image 

    Then removed and placed in DO with potatoes, cabbage, onions and carrots: 

    image 


    4 hours latter they were ready. 

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    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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