We know what you're thinking. "I don't need to replace that old roasting pan, I barely use it as is!" But until you've used a Swiss Diamond Roasting Pan (and cleaned up one with simply hot water and a soft soapy sponge), you won't know what what you're missing. Replace your old roasting pan, try out this recipe and enjoy some great new flavors. This pork shank is served with roasted sweet potatoes and topped with a lovely maple-thyme pan sauce. The shanks are brined overnight, then dried & seared. Then, the shanks and sweet potatoes are slow cooked in the oven, and allowed to cool in their own juices. To top it off, the shanks are heated in a maple-thyme glaze. It’s a little work, but totally well worth the effort.
Heat all ingredients until hot and sugar/ salt dissolve completely. Stir to make sure and pull from heat. Add the ice to accelerate cooling time and place in refrigerator until cold. When the brine is cold add the shanks. Refrigerate overnight.
To Prepare Shanks:
Preheat oven to 275 degrees
Heat Swiss Diamond fry pan over medium high heat. Once hot sear the shanks on all sides to a rich carmel color.
Strain through a strainer making sure to press as much juice from vegetables as possible.
To Assemble the dish:
Carefully lift the Shanks and remove the potatoes while the meat is still cold, replacing shanks to the roasting pan
Pour maple sauce on shanks and heat roasting pan on stove over medium heat. Allow to cook for 10 – 15 minutes or until heated through.
Meanwhile heat Swiss Diamond Fry Pan and brown potatoes. No oils needed, the fats from cooking the pork will be plenty to brown potatoes.
Serve shanks over potatoes.
Swiss Diamond Chefs
Swiss diamond has chefs all over the world that are consistently coming up with fantastic recipes. From traditional to the most extreme, you are sure to find something you like. Email our chefs if you have anything you would like them to show you how to make!