Slow-braised pork shank with red wine and creamy mash

If you have never known the joy of pork shank, you really have been missing out. It is one of those cuts that does not always get the same attention as pork belly or a good chop, but once you have had it cooked properly, it is hard to forget. Pork shank is loved for the same reason so many slow-cooked dishes become favourites.

A good hard sear at the start builds colour and flavour, while a slow brew in stock and wine does the rest of the work. Keep the heat gentle, make sure the liquid comes partway up the meat rather than drowning it, and let it cook until it yields easily to a fork. Recipe compliments ofSA Pork.