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Tender, slow-braised pork shanks are served in a rich, savory sauce alongside creamy mashed potatoes and broccolini tossed with a bright vinaigrette. Finished with vibrant gremolata oil and toasted pine nuts, this hearty meal balances comforting, slow-cooked flavors with fresh herbs, a touch of acidity, and a delicate crunch.
To Enjoy at Its Best
Reheat the covered pork shanks and sauce in a 450°F oven for 30–40 minutes, or until heated through and fork-tender, allowing additional time if needed for larger orders. Warm the mashed potatoes in the microwave, stirring halfway through, and sauté the broccolini in a lightly oiled pan until heated through, then toss with the provided vinaigrette. After plating, carefully cut and remove the butcher’s twine from each pork shank and spoon the sauce and vegetables over the pork. Finish with a drizzle of room-temperature gremolata oil and a sprinkle of toasted pine nuts just before serving.
Tender, slow-braised pork shanks are served in a rich, savory sauce alongside creamy mashed potatoes and broccolini tossed with a bright vinaigrette. Finished with vibrant gremolata oil and toasted pine nuts, this hearty meal balances comforting, slow-cooked flavors with fresh herbs, a touch of acidity, and a delicate crunch.
To Enjoy at Its Best
Reheat the covered pork shanks and sauce in a 450°F oven for 30–40 minutes, or until heated through and fork-tender, allowing additional time if needed for larger orders. Warm the mashed potatoes in the microwave, stirring halfway through, and sauté the broccolini in a lightly oiled pan until heated through, then toss with the provided vinaigrette. After plating, carefully cut and remove the butcher’s twine from each pork shank and spoon the sauce and vegetables over the pork. Finish with a drizzle of room-temperature gremolata oil and a sprinkle of toasted pine nuts just before serving.