Smoked Pork Shank
March 20, 2014
Taken from the upper portion of a pig’s rear legs, pork shanks are a cut that lend themselves to low and slow cooking. The result is a truly rich, fall-of-the-bone dish that is often compared to veal osso bucco.
2 tbsp. canola oil
2 tbsp. smoked paprika
1 tbsp. Kosher salt
1 tsp. ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. dried oregano
1/2 tsp. dried thyme
¾ cup flour
4 pork shanks, approximately 6lbs
4 cups of water
32oz. low sodium chicken broth
3 springs fresh rosemary
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 small white onion, peeled and quartered
4 cloves of garlic, peeled and smashed
2 tbsp. unsalted butter
Prepare grill for medium-high heat grilling. Place a large skillet on the grill and add the canola oil. As the oil heats up, combine paprika, salt, pepper, onion powder, garlic powder, oregano, thyme and flour in a large mixing bowl. Dredge pork shanks in the seasoned flour until completely coated. Shake off excess flour. Place the pork shanks in the pan and allow them to brown on all sides, turning them every 2-3 minutes.
Remove the skillet and pork shanks from the heat and set aside. Remove the grill grate from the grill and using long handled tongs to move the charcoal briquets to two even piles on opposites side of the grill, leaving the center of the grill empty. Place a disposable aluminum half pan in between the two piles of coal, add water to the disposable pan and 2-3 chunks of your favorite smoking wood to the coals, and return the main grate to the grill.
Place the browned pork shanks in the center of the main cooking grate directly above the aluminum pan. Place the cover on the grill and allow the pork shanks to smoke for 1 hour. After 1 hour, move the pork shanks to a second disposable aluminum half pan, add the chicken broth, rosemary, carrots, celery, onion and garlic to the pan then cover the pan with tin foil. Place the covered pan in the center of the grill, adding more charcoal briquettes if necessary. Cover the grill and allow the pork shanks to braise for an additional 2 hours until they are fork tender.
Remove the pork shanks from the braising liquid and tent loosely with foil. Strain 2 cups of the braising liquid through a fine mesh sieve and into a small saucepot. Place the saucepan on the grill directly above the charcoal briquets and allow it to reduce by ½, approximately 10 minutes. Whisk in the butter and serve the sauce along with the pork shanks.