Sous Vide Pork Shank with Cheddar Grits and Mustard Ale Jus

Name: Sous Vide Pork Shank with Cheddar Grits and Mustard Ale Jus
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 package Kurobuta pork shanks; Kosher Salt; Freshly ground coarse black pepper; ¾ cup blended oil; 1 sprig rosemary; 2 sprig thyme; 2 cloves garlic, smashed; ¼ cup olive oil; 2 tablespoons blended oil; 2 small shallots, finely minced; 1 tablespoon fresh thyme leaves; 1 bottle lager ale; 6 cups pork stock; 2 lemons, juiced; 3 tablespoons whole grain mustard; Kosher salt; Freshly ground coarse black pepper; 2 ¼ cup water or chicken stock; 1 cup stone ground grits; ¾ cup white cheddar cheese, grated; 1 ½ teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 2 tablespoons unsalted butter, cubed

Servings

Prep Time

30 minutes

Cook Time

36+ hours

The wait will be well worth it when you take your first bite of this incredibly tender Kurobuta pork shank over creamy, cheesy grits. Sous vide is the ideal hands-off cooking method to slowly, gently tenderize the meat. A long cook time is recommended to achieve the "fall off the bone" texture. Be sure to keep an eye on the water in your container and add more as needed.

Author:

NORR Agency

Image of Sous Vide Pork Shank with Cheddar Grits and Mustard Ale Jus

Ingredients

Pork Shanks

1 package Kurobuta pork shanks
Kosher Salt
Freshly ground coarse black pepper
¾ cup blended oil
1 sprig rosemary
2 sprig thyme
2 cloves garlic, smashed
¼ cup olive oil

Mustard Ale Jus

2 tablespoons blended oil
2 small shallots, finely minced
1 tablespoon fresh thyme leaves
1 bottle lager ale
6 cups pork stock
2 lemons, juiced
3 tablespoons whole grain mustard
Kosher salt
Freshly ground coarse black pepper

Cheddar Grits

2 ¼ cup water or chicken stock
1 cup stone ground grits
¾ cup white cheddar cheese, grated
1 ½ teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter, cubed

Directions

Pork Shanks

Set up an immersion circulator (sous vide) and bring the water to 145°F.
In a large skillet over medium-high heat the blended oil. Generously season the shanks with salt and pepper and brown on all sides for around 4 minutes of total cooking time.
Remove the shanks from the pan and transfer to a plate and cool completely in the refrigerator.
Set up the food-saver or cryovac. Transfer both shanks to the bag along with rosemary, thyme, garlic and olive oil. Seal the bag and place it into the water. Use a plate to ensure they stay submerged. Cook for 36 to 48 hours. NOTE: Once shanks have fully cooked, begin the other steps during their last hour of cooking.
Gently heat a large skillet over medium-low heat. Remove the shanks from the sous vide and cut open the bag, carefully removing the shanks. Place the shanks into the skillet along with the continents of the bag. Pour ¾ of the mustard ale jus into the pan with the shanks. Using a spoon, carefully glaze the shanks until well coated and sauce sticks and becomes well glazed.

Mustard Ale Jus

In a medium saucepan, gently warm blended oil and add shallots and thyme. Cook for 5 to 6 minutes shifting often over medium heat until the shallots begin to caramelize. Add beer and reduce by half. Add stock and reduce by half again, the sauce should coat a spoon. If it does not coat a spoon, continue to reduce until it does. Finish with lemon juice, mustard and season lightly with salt and pepper. Hold on very low until ready for use.

Cheddar Grits

In a medium saucepan, bring water or stock to a boil. Once at a boil, whisk in the grits and reduce to medium-low. Whisk constantly until the grits are tender and have fully cooked around 8 to 10 minutes.
Reduce to low heat and add cheddar, salt, cayenne and butter. Hold on low heat until ready for use.