Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.
Adapted from Always Hungry! by Laurent Dagenais. Copyright © 2023. Available from Robert Rose.
Makes: 2–4
Time: 3 hours 40 minutes
Ingredients
For the pork shank:
- One 1–1½-lb. pork shank
- 2 Tbsp. olive oil
- 3 garlic cloves, finely chopped
- 2 fresh thyme sprigs
- 2 fresh bay leaves
- 1 large carrot, peeled and thinly sliced
- 1 medium white onion, finely chopped
- ¼ cup maple whiskey or regular whiskey
- 1 cup dry white wine
- 1 quart pork or chicken stock
- ½ cup maple syrup
- Kosher salt and freshly ground black pepper
For the buttered cabbage:
- Kosher salt and freshly ground black pepper
- 1 medium green cabbage, thinly sliced
- 5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
- 8 Tbsp. unsalted butter, divided
- 1 Tbsp. olive oil
- 3 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 1 large carrot, peeled and thinly sliced
- 1 medium white onion, finely chopped
- 1 cup dry white wine
- 1¼ cups vegetable stock
Instructions
- Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
- To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
- Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
- Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
- To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
- Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
- Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.
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