1 gallon water
1 cup kosher salt
1/2 cup sugar
1 head garlic (halved horizontally)
2 sprigs fresh rosemary
1 tablespoon black peppercorns
1 tablespoon coriander
1 bay leaf
4 pork shanks
For the Brine: Combine all of the brining ingredients in a non-reactive pot and bring to a simmer. Whisk until the salt and sugar is dissolved, then cool. Pour over the shanks, and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate overnight.
The next day, remove the shanks from the brining liquid, and discard the liquid.
Preheat oven to 300 degrees F.
For the Braise: Heat a large dutch oven over medium high heat. Pour in enough canola oil so that it covers the bottom of the dutch oven completely.
Flour for dredging
Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden brown sear, you don’t want to overcrowd the pan. Do this step in 2 batches if necessary. Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
1 1/2 cup celery (rough chopped)
1 cup carrot (rough chopped)
1 1/2 cup Spanish onion (rough chopped)
3 garlic cloves (smashed)
1 Fresno Chili (sliced)
small bundle of thyme
4-5 sprigs rosemary
Pour off all but 2-3 tablespoons of fat from the pot, then add the celery, carrot, onion, fresno chili and garlic cloves with a large pinch of salt. Sweat the vegetables until tender, about 7 minutes. Add the rosemary and thyme, and sweat for another minute.
2 cups Beer (such as pale ale)
2 cups apple cider
2 quart chicken stock
Deglaze with the beer, and reduce by three-fourths. Add the apple cider and reduce by half. Add the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt if necessary.
Place the shanks back into the pot, cover, and put in a 300 degree oven for 4-5 hours, until the meat is tender. Remove from the oven, carefully remove the shanks into another large pot, then strain the braising liquid over the shanks. Let the liquid cool to room temperature and then store in the fridge.
The next day, reheat the shanks in their liquid, and remove them to a large serving platter. Spoon some of the braising liquid over the meat, and serve with shaved brussel sprout salad.
1 pound Brussels Sprouts
1 Shallot (finely chopped)
2 tablespoons Dijon mustard
3 ounces Red Wine Vinegar
4 tablespoons Extra Virgin Olive Oil
For the Salad: Toss all ingredients in a large bowl to combine. Season to taste.