Slow Roasted Pork Shank
with Pomegranate Molasses, Mustard Greens, and Apple-Onion Chutney
with Pomegranate Molasses, Mustard Greens, and Apple-Onion Chutney
1. Pork Shank: Finely chop garlic with rosemary and sage. Rub on pork with salt and pepper. Wrap in parchment and foil. Bake at 300°F for 2 hours.
2. Pomegranate Molasses: Simmer seeds in water, strain, reduce with sugar and chili flakes.
3. Potatoes: Dice and roast in olive oil until golden.
4. Mustard Greens: Blanch and sauté in olive oil.
5. Apple-Onion Chutney: Sweat onions and apples together, deglaze with vinegar, simmer to jammy consistency.
Dip pork shank in molasses glaze before serving with all garnishes.
Calories: ~820 kcal | Protein: ~45g | Fat: ~52g | Carbs: ~30g | Fiber: ~6g | Sugar: ~12g | Sodium: ~900mg
Castello di Bossi Chianti Classico Riserva Berardo 2018
A well-structured Chianti with ripe red fruit flavors, balanced acidity, and notes of spice — perfect with the rich, savory pork shank.
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