Cook along with Michael as he reveals the trick to turning a tough cut of meat into a tender, perfectly seasoned dish!Get the recipe https://foodtv.com/3wqBIVHSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Braised Pork ShankRECIPE COURTESY OF MICHAEL SYMONLevel: EasyTotal: 6 hr (plus brining and cooling times)Active: 1 hrYield: 6 to 12 servingsIngredientsThe Brine:1 gallon water1 cup kosher salt1/2 cup sugar1 tablespoon coriander seeds, toasted1 tablespoon whole black peppercorns2 sprigs rosemary1 bay leaf1 head garlic, halved6 pork shanksThe Braise:Canola oilKosher salt and freshly ground black pepperAll-purpose flour, for dredging1 cup rough chopped celery (about 2 stalks)2 cups rough chopped Spanish onion (about 2 onions)1 cup rough chopped carrot (about 1 medium carrot)3 cloves garlic, smashed1 sprig rosemarySmall bundle thyme, tied with butcher's twine2 cups white wine2 cups apple cider16 cups chicken stockDirectionsFor the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.For the braise: Preheat the oven to 300 degrees F.Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MichaelSymon #FoodNetwork #BraisedPorkShankMichael Symon's Braised Pork Shank | Food Networkhttps://www.youtube.com/watch?v=JUOU6bRYUrY
