Queenies: Smoked Pork Shank with Brine

(serves 4)

Pork Shank Ingredients
2 fresh, skin-on pork shanks, (1.5-2# each)
4 quarts chicken stock
2 stalks celery, cut into large chunks
3 medium carrots, cut into large chunks
2 Vidalia onions, cut into large chunks
3 fresh bay leaves
1 bundle fresh thyme
10 black pepper corns
2 whole-star anise
10 garlic cloves

Brine Ingredients
1 cup kosher salt
cup sugar
1 teaspoon pepper corns
1 teaspoon mustard seeds
1 teaspoon coriander
1 teaspoon fennel
1 teaspoon crushed red pepper
1 teaspoon whole-star anise
4 springs thyme
6 garlic cloves
5 bay leaves
gallon water
gallon ice

Brine Procedure
- Except for the ice, bring all brine ingredients to a boil, and pour into a food-safe container (large enough to also hold the shanks and the ice, which will be added later).
- Add the gallon of ice to the container, and mix to cool the brine.
- Add the shanks to the cold brine, cover with a plate to keep them submerged, and refrigerate for 48 hours.
- After 48 hours, remove the shanks from brine.

Pork Shank Procedure
- Place marinated shanks in a 225-degree smoker for 2-2.5 hours, or until the shanks take on a dark, golden hue. Queenies uses pecan wood, but hickory, apple, etc. will also work.
- Once shanks are lightly smoked, place them in a large, oven-safe pot, and cover with chicken stock.
- Add celery, carrots and onions.
- Then, add bay leaves, thyme, pepper corns, anise and garlic.
- Bring the mixture to a simmer on the stove, and then cover.
- Place in 350-degree oven for 2.5-3.5 hours until shanks are tender. Test by gently pushing a table knife into shanks with little to no resistance.
- Once shanks are done, remove from oven, allow to cool to room temperature, and store the whole pot in the refrigerator overnight. This allows the shanks to rest and reabsorb moisture and flavor before serving.
- The following day, warm the pot on the stove until the congealed liquid melts and shanks are free to remove from the liquid, and set the shanks aside.
- Strain cooking liquid through a fine sieve, return to stove, and reduce by - until liquid begins to thicken and become sticky. Be careful not to over-reduce the liquid, as it can become overly salty.
- Lightly score the skin of the warmed shanks before placing them on an oven-safe baking sheet, and put them on the middle rack of a 500-550-degree oven until skin darkens and begins to bubble.
- Remove the shanks from the oven, allow to rest, and serve with reduced cooking jus.

The pork shanks would pair nicely with grits, rice, or your favorite mashed potato recipe.