Pork Shank Redemption

Let's get ready to rumble!Pork shanks, when you can procure them, deliver rich and delicious flavours after a bout of slow cooking. I've had them only twice before, in restaurants, and was intrigued enough to give them a try at home.

I removed the tough outer skin and left most of the revealed fat intact. Salt and pepper, and a good searing like I would any tough piece of meat is essential before a braise.

For inspiration, I looked to India and the cookbook Vij's by Vancouver's Vikram Vij. His recipe for spice-encrusted pork uses pureed onions and tomatoes as the base with garlic, cumin, ginger, turmeric, cayenne and garam masala providing the spice notes.

I tucked the shanks into the sauce, covered and braised in the oven for a few hours, turning the shanks occasionally.

Basmati rice and pappadums were a given accessory for the meal, but for greens I decided to give radish tops a whirl.

Having been wintered over, they've been staring at me from the kitchen window, lush and healthy. And yes, they are edible.

Washed and trimmed, and pretty good raw, I thought they would be best quickly sauteed and finished with a bit of fragrant olive oil and a hit with salt. Its flavour profile is slightly peppery and bitter, and I'm thinking next time, I'll sub the greens for spinach with paneer cheese.

The two shanks fed three people easily.
I sliced the meat from the bone, served with some of the sauce, the greens, rice and pappadums.

Pork shanks redeemed.