BY: NORR Agency

  • cooking-duration prep 48 hours, 30 minutes
  • servings 2 SERVINGS
  • cooking-style oven
  • cooking-mode moderate

The wait will be well worth it when you take your first bite of this incredibly tender Kurobuta pork shank over creamy, cheesy grits. Sous vide is the ideal hands-off cooking method to slowly, gently tenderize the meat. Be sure to keep an eye on the water in your container and add more as needed.


Pork Shanks

  • 2 each Snake River Farms pork shank Buy Now

  • Kosher salt

  • Freshly ground coarse black pepper

  • ¾ cup blended oil

  • 1 sprig rosemary

  • 2 sprig thyme

  • 2 cloves garlic, smashed

  • ¼ cup olive oil

Mustard Ale Jus

  • 2 tablespoons blended oil

  • 2 small shallots, finely minced

  • 1 tablespoon thyme leaves, fresh, picked

  • 1 bottle ale, lager

  • 6 cups veal stock or pork stock

  • 2 lemons, juiced

  • 3 tablespoons whole grain mustard

  • Kosher salt

  • Freshly ground course black pepper

Cheddar Grits

  • 2 ¼ cup water or chicken stock

  • 1 cup stone ground grits

  • ¾ cup white cheddar cheese, grated

  • 1 ½ teaspoon kosher salt

  • ⅛ teaspoon cayenne pepper

  • 2 tablespoons unsalted butter, cubed

Garnish (Optional)

  • ¼ cup picked assorted fresh herbs (parsley, chives, chervil)

  • ½ cup crispy onion straws


Set up an immersion circulator (sous vide) and bring the water to 140 degrees f.
5 minutes
In a large skillet over medium high heat the blended oil, generously season the shanks with salt and pepper and brown on all sides for around 4 minutes of total cooking time.
4 minutes
Remove the shanks from the pan and transfer to a plate and cool completely in the refrigerator.
5 minutes
Set up the food-saver or cryovac. Transfer both shanks (fully cooled) to the bag along with rosemary, thyme, garlic and olive oil. Seal the bag and place it into the water. Use a plate to ensure they stay submerged. Cook for 47 hours. Cooks Note: Once shanks have fully cooked begin the other steps during their last hour of cooking.
47 hours
In a medium saucepan gently warm blended oil and add shallots and thyme, cook for 5-6 minutes sitting often over medium heat until the shallots begin to caramelize. Add beer and reduce by half. Add stock and reduce by half again, the sauce should coat a spoon. If it does not continue to reduce until it does so. Finish with lemon juice, mustard and season lightly with salt and pepper. Hold on very low until ready for use.
10 minutes
In a medium saucepan bring water or stock to a boil. Once at a boil whisk in the grits and reduce to medium-low. Whisk constantly until the grits are tender and have fully cooked around 8 - 10 minutes.
10 minutes
Reduce to low heat and add cheddar, salt, cayenne and butter. Hold on low heat until ready for use.
Gently heat a large skillet over medium-low heat.
2 minutes
OPTIONAL: Remove the shanks for the sous vide and cut open the bag, carefully removing the shanks. Place into the skillet along with the continents of the bag. Pour ¾ of the mustard ale jus into the pan with the shanks and using a spoon carefully glaze the shanks until well coated and sauce sticks and becomes well glazed.
3 minutes
In a shallow bowl spoon half the grits into a pile and carefully place a glazed shank on top with the bone sticking upwards. Spoon over desired amount of sauce and serve.
2 minutes
OPTIONAL: Garnish with freshly picked herbs and crispy onions.
1 minute