Ale-Braised Pork Shanks
White Bean Ragoût, Fennel, Apples, Spring Radishes
Chef Bill Corenlison of Omni San Francisco | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Will Blunt
INGREDIENTS
Brined Pork Shanks:
4 pork shanks, cross-cut
1 tablespoon toasted coriander seeds
1 tablespoon whole black peppercorns
4 heads garlic
2 sprigs fresh rosemary
1 bay leaf
1 cup kosher salt
½ cup granulated sugar
Braised Pork Shanks:
Kosher salt
Ground black pepper
Canola oil
5 cloves garlic, smashed
3 sprigs thyme
2 ribs celery, chopped
1 yellow onion, chopped
1 carrot, chopped
2 sprigs rosemary
2 bay leaves
¼ cup tomato paste
1 cup dry white wine
2 quarts hop-and-citrus-forward India Pale Ale
1 quart chicken stock
Zest of 1 orange
White Bean Ragoût:
6 mushrooms, chopped
5 cloves garlic, smashed
1 rib celery, chopped
1 bunch curly parsley
¼ yellow onion, chopped
2 pounds white beans, soaked 24 hours
½ gallon chicken stock
Kosher salt
Ground black pepper
To Assemble and Serve:
Shaved fennel
Thinly sliced apples
Thinly sliced spring radishes
Lime-honey vinaigrette
METHOD
For the Brined Pork Shanks:
Place pork shanks in a hotel pan and set aside. In a large stockpot over medium heat, bring 1 gallon water to a simmer. Remove from heat and add coriander, peppercorns, garlic, rosemary, and bay leaf. Whisk in salt and sugar until fully dissolved. Let cool over an ice bath, or until liquid reaches 35°F. Pour over pork shanks to submerge. Wrap tightly in plastic wrap and refrigerate 24 hours.
For the Braised Pork Shanks:
Heat oven to 325°F. Remove Brined Pork Shanks from brine and pat dry, removing any aromatics from meat. Transfer to a clean work surface and tie with butcher’s twine. Generously season with salt and pepper. Set aside. In a Dutch oven over medium-high flame, heat oil until smoking. Add Brined Pork Shanks and sear 6 minutes. Flip and sear additional 6 minutes, or until golden brown. Set aside. In the same pot, add garlic, thyme, celery, onions, carrots, rosemary, and bay leaves. Cook 5 minutes, stirring occasionally. Reduce heat and add tomato paste. Cook additional 4 minutes, stirring constantly. Deglaze pot with wine. Add remaining ingredients and seared Brined Pork Shanks. Cover pot with parchment paper cartouche and aluminum foil. Braise 3 hours, or until meat reaches an internal temperature of 200°F. Remove shanks from braising liquid and transfer to a large hotel pan. Submerge with braising liquid. Let cool. Once cooled, wrap tightly in plastic wrap and refrigerate.
For the White Bean Ragoût:
Heat oven to 300°F. In a cheesecloth, make a bouquet garni with mushrooms, garlic, celery, parsley, and onions. Transfer to a Dutch oven over medium-high heat with beans and chicken stock. Close with lid and roast 45 minutes. Remove from oven. Season with salt and pepper. Return to oven and roast until beans are fork-tender. Remove bouquet garni. Place Dutch oven over low heat and keep warm.
To Assemble and Serve:
Heat oven to 350°F. In a mixing bowl, toss to combine fennel, apples, radishes, and desired amount vinaigrette. Set aside. Place 1 Braised Pork Shank in a hotel pan and roast until warmed through. Set aside. Spoon desired amount White Bean Ragoût into a shallow serving bowl. Top with Braised Pork Shank followed by dressed fennel-apple-radish mixture.
