Shank Recipe - From Serious Eats Blog

Comments

• makis Posts: 58

  December 2012

  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!

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• Richard Fl Posts: 7,176

  December 2012

  Here are a few I have done:
  
  http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1276563&catid=1
  
  http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1202218&catid=1
  

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• Village Idiot Posts: 6,161

  December 2012

  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: 
  
   
  
  Placed some sauerkraut, little turbindo sugar and some onions in the pot: 
  
   
  
  Next went the carrots and potatoes: 
  
   
  
  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: 
  
  

  
  

  Guess what I found? 
  
   
  
  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. 
  
   
  
  Then removed and placed in DO with potatoes, cabbage, onions and carrots: 
  
   
  
  
  4 hours latter they were ready. 
  
  

  
  

  __________________________________________

  http://willsononline.com

  

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