Creamy Braised Pork Mini Shanks with Cider & Mustard

by Matthias Schmitt

Pork and cider is such a natural pairing, perhaps because in days gone by, pigs were often fattened on windfall apples. In this tasty recipe, the pork is slow cooked in cider with Dijon mustard and cream, in the Normandy style. For something a little bit special, we’ve chosen well-flavoured Pork Mini Shanks that become so tender the meat just falls off the bone!
1 ¾ HRS


  • 4 Pork Mini Shanks
  • Small knob of unsalted butter
  • 6 shallots, finely diced
  • 1 clove garlic, minced
  • Pinch of ground mace
  • Salt & black pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 200ml cloudy cider
  • 100ml chicken stock
  • 4 tbsp double cream or crème fraiche
  • 2 tsp finely chopped chives
  • Creamy Braised Pork Mini Shanks with Cider & Mustard


    • Heat an ovenproof casserole pot on the hob and preheat your oven to 160°C/Fan 140°C/Gas 3
    • Brown the pork mini shanks in the butter on all sides. Remove from pot
    • Add shallots, sauté for 4 minutes then add garlic and cook for a further minute
    • Add all other ingredients up to and including chicken stock, stirring to deglaze any tasty bits from the bottom of the pot. Bring to a simmer
    • Pop the meat back in the pot, transfer to the oven and cook for 90 minutes, until the meat is starting to come away from the bone
    • Gently take the meat out and set aside somewhere warm while you add the cream to the sauce and reduce to desired consistency on the hob
    • Return the meat to the sauce, sprinkle with chives and serve with mash or crispy potato rösti

    Slow Cooked Pork, Apple & CiderCHEF'S TIP

    If you don’t fancy cooking from scratch this week but fancy trying the flavours of this Normandy-inspired dish, try our readymade Slow Cooked Pork, Apple & Cider. Made with our diced pork shoulder, this microwaveable portion gives you all the taste with none of the effort!

    GOT THE CUT? Buy Pork Mini Shanks here

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