Recipe Overview
A collagen-rich pork shank slowly cooked until tender, balanced with pomegranate, bitter mustard greens, sweet-savory apple-onion chutney, and potatoes. The recipe supports both classic oven service and a professional sous-vide workflow.
Chef Notes
Pork shank rewards long, gentle cooking. Protect moisture during the roast, then finish with pomegranate for acidity, sweetness, and a polished glaze. Mustard greens and apple-onion chutney keep the plate balanced.
Connected Experience
Connected to Pork butchery, Secondi production, Live Inventory, labor allocation, menu building, and the Tuscany Cuisine ingredient library. The pork shank maps to the hock/shank section of the Pork culinary foundation.
Ingredients
Base recipe = 2 servings. Minimum production = 2 servings.
-
Pork Shank — 1000 gTC-PORK-SHANK-001
-
Garlic — 12 gVEG-GARLIC-001
-
Rosemary — 3 g, freshHERB-ROSEMARY-001
-
Sage — 2 g, freshHERB-SAGE-001
-
Pomegranate Arils — 150 gFRUIT-POMEGRANATE-001
-
White Onions — 400 gVEG-ONION-WHITE-001
-
Red Apples — 360 g, for apple-onion chutneyFRUIT-APPLE-RED-001
-
Mustard Greens — 200 gVEG-MUSTARD-GREENS-001
-
Potatoes — 800 gVEG-POTATO-001
-
Extra Virgin Olive Oil — 30 mlOIL-0001
-
Sea Salt — to tasteSPICE-SALT-001
-
Black Pepper — to tasteSPICE-BLACK-PEPPER-001
Preparation
Minimum production timing: 30 active prep min · 0 passive min · 120 cook min · 0 plating min · 0 cleanup min.
- Rub the pork shank with garlic, rosemary, sage, sea salt, and black pepper.
- Wrap the pork shank in parchment and foil to retain moisture during the slow roast.
- Roast at 300°F / 150°C for about 2 hours, until tender.
- Prepare the mustard greens, apple-onion chutney, and potatoes while the pork cooks.
- Finish the pork shank with pomegranate glaze before service.
- Uncover and roast briefly if a crisper exterior is desired.
- Plate with mustard greens, apple-onion chutney, and potatoes.
Service Suggestions
- Spoon the pomegranate glaze over the shank just before service.
- Balance the richness of the pork with mustard greens and the sweet-acidic apple-onion chutney.
- Serve the potatoes hot and well seasoned alongside the shank.
Dietary / HACCP Notes
- Whole-muscle pork should reach a safe internal temperature appropriate to the process and be handled under an approved HACCP plan.
- The source recipe identifies a sous-vide option at 165°F / 74°C for 18–20 hours.
- For cook-chill production, use validated cooling, cold storage, and reheating procedures.
- Salt and black pepper are listed to taste and therefore are not assigned an invented food cost.
Nutrition (per serving, estimate)
| Calories | 820 |
| Protein | 45 g |
| Carbohydrates | 30 g |
| Fat | 52 g |
| Fiber | — |
| Cholesterol | — |
| Sodium | 900 mg |