Executive Chef Dan Gilmore’s supremely comforting shank of pork is served with pickled Huckleberries ( in season) or blueberries and glazed carrots, in a very old-world restaurant established in 1909 in Seattle’s Sorrento Hotel called Hunt Club. Chef says, “This dish takes a couple of days to prepare, but has a serious effect on guests. It is well loved by the guests at the restaurant as well as our General Manager thereby earning a permanent place on our ever-changing menu.
First the shanks need to be brined overnight. Then it is dried & seared. At this point the shanks are slow cooked in duck fat and allowed to cool in the fat. The last step for the shanks involves softening the fat, removing the shanks, and heating them in the maple glaze. A special occasion meal to be sure.”
Confit Pork Shank With Maple Glaze
- Total Time: 965 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Brined pork shanks cooked low and slow in fat until tender, then finished with a sticky maple–mustard glaze.
Ingredients
For the brine (overnight)
- 4 cups (960 ml) water
- 1 1/2 cups (300 g) brown sugar
- 3/4 cup (135 g) kosher salt
- 1 yellow onion, thinly sliced
- 6 garlic cloves, crushed
- 1/4 cup (15 g) whole black peppercorns
- 4 rosemary sprigs (about 6 in / 15 cm each)
- 2 tablespoons mustard seed
- 2 cinnamon sticks
- 2 cups (480 ml) ice (to cool the brine)
For the pork
- 4 pork shanks
- 4-6 cups (950-1.4 L) neutral fat (duck fat, lard, or oil) for confit
For the maple glaze
- 1/2 cup (120 ml) maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Pinch cayenne (optional)
To finish
- Flaky salt and black pepper
- Chopped parsley (optional)
Instructions
- Make brine (overnight): In a pot, combine water, brown sugar, kosher salt, onion, garlic, peppercorns, rosemary, mustard seed, and cinnamon sticks. Heat until salt and sugar dissolve. Add ice to cool to 40°F (4°C). Submerge pork shanks, cover, and refrigerate 12–18 hours.
- Rinse & dry: Remove shanks from brine; rinse briefly and pat very dry. Let sit at room temperature 20 minutes while you preheat the oven to 275°F (135°C).
- Confit: In a heavy pot or Dutch oven, melt duck fat/lard (or use neutral oil) to fully cover the shanks. Add shanks so they’re submerged. Transfer to the oven and cook 3–4 hours until very tender (meat yields easily with a fork).
- Glaze: In a small saucepan, whisk maple syrup, Dijon, and cider vinegar; simmer 2–3 minutes until slightly thickened. Season with a pinch of cayenne if using.
- Crisp & glaze: Increase oven to 400°F (200°C). Lift shanks from fat, drain, and place on a rack?set sheet pan. Brush generously with glaze and roast 8–12 minutes, turning and brushing once, until deep mahogany and sticky.
- Serve: Rest 5 minutes. Sprinkle with flaky salt and pepper, garnish with parsley, and serve with extra glaze.
Notes
- For a milder cure, brine 8–12 hours; for a deeper cure, go up to 18 hours.
- Strain and store rendered fat for future confit; cool, then refrigerate up to 1 month.
- Add orange zest or crushed chile to the glaze for variation.
- Prep Time: 25 minutes
- Cook Time: 220 minutes
- Category: Main Course
- Method: Oven, Confit
- Cuisine: American
Nutrition
- Serving Size: 1 pork shank with glaze
- Calories: 980
- Sugar: 23
- Sodium: 1560
- Fat: 63
- Saturated Fat: 23
- Unsaturated Fat: 38
- Carbohydrates: 35
- Fiber: 2
- Protein: 71
- Cholesterol: 250
Frequently Asked Questions
How long does it take to confit a pork shank?
Confit cooking is low and slow, typically 3 to 4 hours at a low oven temperature until the meat is falling-off-the-bone tender and pulls apart easily.
What does the maple glaze add to the confit pork shank?
The maple glaze creates a sweet, lacquered crust on the outside that contrasts with the rich, savory meat underneath. Brush it on during the last stage of cooking so it caramelizes without burning.
Can I confit the pork shank a day or two in advance?
Yes, confit pork actually improves with time. Store it submerged in its cooking fat in the fridge for up to 3 days, then reheat in the oven and apply the maple glaze before serving.
