• Recipe

    Eddie McDonald

    Creamy Braised Pork Mini Shanks


    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 chosed well-flavoured Pork Mini Shanks that become so tender the meat just falls off the bone.

    • Serves 2
    • Preparation time 5 mins
    • Cooking time 1¾ hrs
  • Ingredients
    • 4 Pork Mini Shanks
    • Small knob unsalted butter
    • 1 tbsp vegetable oil
    • 4 shallots, finely diced
    • 1 clove garlic, minced
    • Pinch of ground mace
    • Salt and black pepper
    • 1 tbsp Dijon mustard
    • 1 tbsp wholegrain mustard
    • 150ml apple cider
    • 150ml chicken stock
    • 4tbsp double cream or créme fraiche
    • 2 tsp finely chopped chives
  • Method
    1. Heat an ovenproof casserole pot on the hob and preheat your oven to 160ºC/Fan 140ºC/Gas 3.
    2. Brown the pork shanks in the oil on all sides. Remove from pot.
    3. Add shallots, sauté for 3 minutes then add garlic and butter and cook for a further minute.
    4. 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.
    5. Pop the meat back in the pot, transfer to the oven and cook for 90 minutes, until the meat starting to come away from the bone.
    6. 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.
    7. Return the meat top the sauce, sprinkle with chives and serve with mash or crispy potato rösti.
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