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Maple Glazed Pork Shank with Roasted Sweet Potatoes

This roasted pork dinner recipe is making headlines!

Updated November 04, 2019
Maple Glazed Pork Shank with Roasted Sweet Potatoes
Maple Glazed Pork Shank with Roasted Sweet Potatoes

Sometimes, your weekday recipe routine needs a little update. Enter this amazing recipe for Maple Glazed Pork Shank with Roasted Sweet Potatoes! This flavorful and hearty comfort food recipe will soon become beloved by your friends and family. The entire meal can be made in a roasting pan, which means all of those delicious flavors will cook together to create a truly unforgettable dish. Pull out this recipe whenever you're looking to impress your guests - we guarantee they'll be talking about your kitchen prowess for weeks to come!

Be sure to enter to win a Swiss Diamond Nonstick 4.8-QT Roasting Pan to make this recipe!

Serves4

Preparation Time24 hr

Cooking Time4 hr

Ingredients

  • 4 pork shanks
  • 2 sweet potatoes, peeled and cubed into 1" cubes
  • 6 rosemary branches
  • 4 cloves garlic, chopped
  • Brine for Pork Shanks:
  • 6 cups water
  • 1 1/2 cup brown sugar
  • 1 cup Kosher salt
  • 1 medium yellow onion, sliced thin
  • 1/4 cup black peppercorns (whole)
  • 6 cloves garlic minced
  • 4 sprigs thyme
  • 7 cups ice
  • Maple Sauce:
  • 6 cups chicken stock
  • 1 cup maple syrup (not the fake stuff next to the pancake mix)
  • 1 yellow onion, rough chopped
  • 6 sprigs thyme

Instructions

To Brine the Shanks:

  1. Heat all ingredients until hot and sugar/ salt dissolve completely. Stir to make sure and pull from heat. Add the ice to accelerate cooling time and place in refrigerator until cold. When the brine is cold add the shanks. Refrigerate overnight.

To Prepare Shanks:

  1. Preheat oven to 275 degrees F.

  2. Heat Swiss Diamond fry pan over medium high heat.  Once hot sear the shanks on all sides to a rich carmel color.

  3. Meanwhile, arrange potaotes on the bottom of a Swiss Diamond roasting pan.

  4. Once the shanks are done, nestle ontop of the potaotes and sprigs of rosemary and garlic cloves between the pork.

  5. Cook for 3 to 4 hours, shanks are done when they are fork tender.

  6. Carefully move roasting pan to refridgerator to cool, about 2 hours.

To Make the Maple Sauce:

  1. Place all ingredients in a Swiss Diamond saucepan. Cook until reduced by half.

  2. Strain through a strainer making sure to press as much juice from vegetables as possible.

To Assemble the dish:

  1. Carefully lift the Shanks and remove the potatoes while the meat is still cold, replacing shanks to the roasting pan.

  2. Pour maple sauce on shanks and heat roasting pan on stove over medium heat.  Allow to cook for 10 – 15 minutes or until heated through.

  3. Meanwhile heat Swiss Diamond Fry Pan and brown potatoes.  No oils needed, the fats from cooking the pork will be plenty to brown potatoes.

  4. Serve shanks over potatoes.

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