If you have never known the joy of pork shank, you really have been missing out. It is one of those cuts that does not always get the same attention as pork belly or a good chop, but once you have had it cooked properly, it is hard to forget. Pork shank is loved for the same reason so many slow-cooked dishes become favourites. A good hard sear at the start builds colour and flavour, while a slow brew in stock and wine does the rest of the work. Keep the heat gentle, make sure the liquid comes partway up the meat rather than drowning it, and let it cook until it yields easily to a fork. Recipe compliments of SA Pork.

Serves: 4 | Prep time: 20 minutes | Cook time: 3 hours

Ingredients

For the pork shanks:

• 4 pork shanks
• 2 tablespoons oil
• 2 teaspoons coarse salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 250 ml red wine
• 500 ml beef stock
• 2 fresh thyme sprigs
• 1 bay leaf

For the creamy mash:

• 1 kg potatoes, peeled and chopped
• 60 ml butter
• 125 ml warm cream or milk
• Salt and white pepper to taste

Method

1. Preheat the oven to 160°C. Pat the pork shanks dry. Mix the salt, pepper, smoked paprika, thyme and rosemary, then rub generously over each shank.
2. Heat the oil in a heavy-based pot or Dutch oven. Sear the shanks on all sides until deeply browned, about 8 to 10 minutes. Remove and set aside.
3. Reduce the heat and add the onion. Cook until softened, scraping up any browned bits. Add the garlic and cook briefly, then stir in the tomato paste and cook until slightly darkened.
4. Pour in the red wine and allow it to reduce for a few minutes. Add the beef stock, thyme sprigs and bay leaf.
5. Return the shanks to the pot, ensuring they are partially submerged. Cover and transfer to the oven. Braise for 2½ to 3 hours until the meat is tender and pulling away from the bone.
6. Remove the shanks and keep warm. Simmer the braising liquid on the stovetop until reduced and glossy.
7. For the mash, boil the potatoes in salted water until tender. Drain well, mash thoroughly, then beat in butter and warm cream. Season to taste.
8. Spoon mash onto plates, top with a pork shank and finish with the reduced jus.