Braised Stuffed Pork Shank

Cuisine: American

Category: meat

Servings: 6


3 lb. pork shank
1/2 gal. Pork Cure
1 lb. Dried Fruit and Pumpernickel Stuffing
3 oz. bacon, julienne

1/2 cup onion, pared, coarsely chopped
1/2 cup carrots, pared, coarsely chopped
1/4 cup celery, coarsely chopped
2 oz. white wine
1 bouquet garni
1-1/2 qt. pork stock


Bone pork shank. Reserve 1-1/2-in. long piece of bone; prepare light stock from remaining bones. Trim all skin and membrane. Place pork cure in glass or ceramic container; add shank. Cure meat for 3 days. Remove shank; flatten with mallet. Place dried fruit stuffing on shank; wrap meat around. Place reserved bone in one end of rolled shank. Wrap with cheesecloth; secure with twine. Render bacon in braising pan. Add mirepoix; sweat. Add white wine, bouquet garni and pork stock; heat to boiling. Add stuffed shank; reduce heat. Simmer for 15 minutes. Cover pan; place in 320 degrees F oven for 45 minutes.

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