Recipes for Fresh Hocks
Pork Shanks (Fresh Hocks) Braised with Vegetables
Preheat the oven to 400 degrees. Season one 1½–2 lb. pork shank with salt and pepper. Mince and mash together 5–6 garlic cloves and the leaves from 1 sprig rosemary and rub the mixture onto the shank. Place the pork shank in a Dutch oven or other heavy pot.
Add one onion, one carrot, and one celery rib (all coarsely chopped), and 4 tablespoons of butter. Place in oven and roast, turning a couple of times, until the shanks are browned. Add about 2 cups of dry white wine to the pot and cover with a lid or foil. Reduce the temperature to 325 degrees and cook for about 3 hours, basting regularly and turning the shanks about halfway through. If the liquid evaporates, add water. When the meat falls off the bone easily, remove the meat and bone. Discard bone and set the meat aside.
Bring juices in pot to simmer on stove top and whisk 1 tablespoon flour into the hot pan juices. Sieve to remove vegetables and serve with the meat from the shanks, preferably over polenta or mashed potatoes. For 3-4 people.
Pork Shanks (Fresh Hocks) Braised with Garlic
The evening before serving, chop 8 garlic cloves together with 3 sprigs fresh rosemary or 2 teaspoons dried rosemary. Add about one tablespoon kosher salt and a generous amount of fresh ground pepper. With a sharp knife, poke slits all over 2 1½–2 lb. pork shanks (fresh hocks) and rub the garlic mixture over the shanks. Refrigerate overnight.
The next day, wipe most (but not all) of the garlic mixture off of the shanks with a paper towel. Heat olive oil in a Dutch oven or large heavy skillet. Add shanks and brown them well. Add 1½ cups dry white wine and ½ cup low-salt chicken broth. Bring to a boil, and then lower heat to simmer. At this point, either put the pan in a 350 degree oven (covered by a lid or foil), or transfer the contents of the pan to a crock pot. Cook for about 3 hours, basting regularly and turning the shanks about halfway through. If liquid evaporates, add more broth. When the meat falls off the bone easily, remove the meat and bone. Discard bone and set the meat aside.
Serve the meat over polenta or mashed potato with a little of the liquid from the pot. For 5-6 people.