Recipe for Pork Shank Cooked in Two Ways with Small Vegetables

Preparation for the first cooking: Since I used a salted shank, I soaked it in cold water to desalinate for 1 hour. Change the water before starting the cooking. Add the leek cut into pieces, the peeled and germ-free garlic, the peeled onion cut in half and studded with cloves. Cut the celery into pieces, peel the carrots, and cut them into bias slices. Finally, add the peppercorns and the bouquet garni. Bring to a boil, then reduce the heat to let it simmer, skimming occasionally if needed. Cook for 2 hours. At the end of cooking, remove the shank, drain it, and place it in an ovenproof dish. Strain the cooking broth to recover it.

Preparation of the filling: Cook the potatoes in the broth for 20 minutes and keep warm. Clean the mushrooms and cut them into quarters. Chop the shallot and sauté it in the butter. Add the mushrooms and sauté until they release their water, then keep warm. In another saucepan, melt the remaining 25 g of butter, then add the peas and carrots. Sauté them lightly, then keep warm.

Preparation for the second cooking: Preheat the oven to 200 °C. Heat the honey in a saucepan. Bring it to a boil for 1 to 2 minutes, then add the vinegar and soy sauce. Brush the shank and place it in the oven for 20 minutes. Every 5 minutes, take the shank out and brush it again. After two minutes, add a ladle of broth, mix, and brush again. At the end of cooking, add a second ladle of broth to make the sauce.

To finish, plate the dish: Cut the shank in half to remove the bone and some of the rind. Place half of the shank in the center of the plates. Around it, add the peas, mushrooms, and a potato cut in half. Add some sprigs of parsley and drizzle with a little sauce. Serve the remaining sauce in a sauceboat.