Pork Shank. Tuscan slow-cooked pork shank with pomegranate molasses, mustard greens, apple-onion chutney. Oven or sous-vide professional method.
Italian recipe. Secondi. Pork.
Ingredients include pork shank, pomegranate molasses, mustard greens, apple onion chutney, olive oil, fresh herbs.
Techniques include slow cooking, braising, sous vide cooking, chutney preparation.
Nutrition tags: high protein, collagen rich, slow cooked, comfort cuisine.
Dietary tags: pork, main course, Mediterranean, gluten free adaptable.
Wine pairings: Chianti Classico Riserva, Rosso di Montalcino, Syrah, Montepulciano d'Abruzzo.
Protein: pork. Cut: pork shank. Station: Braising Station.
Flavor profile: high fat, medium acid, medium salt, high umami, medium sweet, medium bitter, high earthy, low fresh, medium spice, high richness.
Wine logic: Structured Italian reds balance the deep richness of pork shank while complementing the sweet-acidic pomegranate glaze and earthy mustard greens.
Related terms: Tuscan pork recipe, Italian braised pork, sous vide pork, Mediterranean comfort food, slow cooked pork, rustic Italian cuisine.
Slow-Cooked Pork Shank
Pork shank slowly cooked and finished with pomegranate molasses, served with mustard greens, apple-onion chutney, and potatoes for a rich Tuscan secondi with professional oven and sous-vide methods.
Secondipork • pork shankTier 3 • Sous-vide option
Ingredients
A rich pork secondi prepared with aromatic herbs, pomegranate, greens, apples, onions, and potatoes.
Base recipe = 2 servings.
1000 g pork shank
12 g garlic
3 g rosemary
2 g sage
150 g pomegranate arils
400 g white onions
360 g red apples
200 g mustard greens
800 g potatoes
30 ml olive oil
Salt & pepper
Classic Oven Preparation
Rub the pork shank with garlic, rosemary, sage, salt, and pepper.
Wrap the pork in parchment and foil to retain moisture during roasting.
Roast at 300°F (150°C) for 2 hours until tender.
Prepare the mustard greens, apple-onion chutney, and potatoes while the pork cooks.
Glaze the pork with pomegranate molasses before service.
Finish uncovered if a crisp exterior is desired.
Plate with greens, chutney, and potatoes.
Chef’s Note: Pork shank rewards slow cooking. The long gentle roast softens connective tissue beautifully, while the pomegranate glaze adds brightness and a polished finish.
Sous-Vide Professional Variant
Vacuum-seal pork shank with herbs, garlic, and olive oil.
Cook sous-vide at 165°F / 74°C for 18–20 hours.
Shock chill or finish immediately by roasting or torching.
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