Swiss-Style Cooking
This menu is very much like Zürich itself – a mix of classic and contemporary. It’s also something of a farewell to winter, since most of these dishes are rich, hearty and best enjoyed at home when it’s cold and windy outside. So, before the last bitter chills of March give way to the warm breezes of spring, prepare these traditional dishes for family and friends to toast the end of a season. Today, we share our braised pork shank recipe.
Braised Pork Shank Recipe
The key to succulent, falling-off-the-bone meat is to braise the pork at a medium-low temperature for a few hours and then allow it to cool in the braising liquid. This dish will taste even better the next day as it develops more flavor, so it’s the ideal meal to make on a weekend and reheat on a weeknight after work.
Yield: 6 servings
Ingredients:
6 pork shanks, about 1 to 1 ½ lbs. each
Salt and pepper, to taste
3 tablespoons extra virgin olive oil
1 ½ cups yellow onions, large diced
¾ cup carrots, cut into 1-inch pieces
¾ cup celery, cut into 1-inch pieces
2 ½ cups white wine
5 cups beef or veal stock
2 bay leaves
3 sprigs thyme
1 sprig rosemary
Directions:
Preheat oven to 275˚F.
Pat pork dry and season with salt and pepper. Heat large, round stock pot on medium-high and add olive oil. When oil is shimmering, add pork. Sear on all sides for 2 minutes each. Remove pork from pan. Reduce heat to medium-low and add onions, carrots and celery. Cook for 10 minutes. Add wine and scrape up brown bits from bottom of pan. Add stock, bay leaves, thyme, and rosemary and bring to a boil. Shut off heat and add pork. (Pork should be covered by three-quarters with liquid.) Cover tightly and place in oven. Cook for 2 ½ hours, turning pork occasionally and adding more stock, as necessary.
Remove pork and strain liquid through fine sieve. Bring sauce to a boil and reduce by 1/3. Taste sauce and adjust seasoning, if necessary. Serve with pork.
After trying our braised pork shank recipe, try these:
- Because no Swiss menu would be complete without fondue. While fondue is a dish that’s famous for sharing, the buttery flavor and oozing texture of the cheese will make you want to save it all for yourself.
- The scent of roasted chestnuts wafting through the winter streets of Zürich is irresistible – and the addictive crunch combined with the sweet and salty flavor makes it an ideal snack. Make a large batch before friends come over and serve with cocktails or a crisp blond beer; then, if there are any left over, turn them into a treat to take home by tying them in a parchment pouch and stuffing them into your guests’ pockets.
