Red-Eye Braised Pork Shank

Red-Eye Braised Pork Shank

Check our Lucky 32 Southern Kitchen Blog Post – Pork Shank Braised in Red-Eye Gravy

  • 4 each pork shank
  • 3 tbsp salt
  • 1 tbsp pepper
  • ²⁄3 cup all purpose flour
  • 4 fl oz canola oil
  • 1 ¹⁄3 cup yellow onion – diced
  • ½ pound carrots – sliced
  • 4 stalks celery
  • 3 each bay leaves
  • 2 ²⁄3 cup ham stock
  • 2 cups double strength coffee
  • Salt
  • Pepper

Prep veggies, meat, stock and spices. Dredge pork shank in flour. Shake off excess flour, but reserve. Heat oil in a wide, heavy bottomed pot. Sear and brown shank on all sides over medium heat. When fully browned, remove shank from pot and let rest. Add reserved flour to pot and stir well to make brown roux. When brown color is achieved, add onions, celery and carrots to roux. Add salt, pepper, bay leaves and ham stock, continuing to stir. Stir in coffee. Bring to a boil and then lower heat to simmer. You have now made our modernized version of red-eye gravy. Return pork shank to a pot and pour the red-eye gravy and vegetables over it. Partially cover  the pot while simmering until meat is tender, about 2 hours.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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