Print This Page Print This Page

Smoked Pork Shank With White Beans

Pork Shank With White Beans

This is a very common dish served in the Catalonia Region of Spain. Although it looks a bit bland the ingredients infuse into the beans and create a satisfying and very tasty dish. If you can invest about 5 minutes of prep time and do not mind waiting for the dish to slowly cook in the oven, it is definitely worth the time investment.

1 smoked pork shank bone in
1 1/2 cups uncooked white beans, great northern or cannellini work well
2 bay leaves
2 sprigs of thyme
1/2 red onion
2 garlic cloves
kosher salt and freshly ground black pepper
1/2 cup dry white wine

Preheat the oven to 275 degrees.

In a dutch oven or other pot you can put in the oven, add the white beans and all the other ingredients, except for the wine. Pour enough water in to cover the beans and submerge the pork shank about half way. Bring the water to a simmer, cover, and place the dutch oven in the oven.

Allow the beans to cook for 1 hour if presoaked, or 1 1/2 hours if not presoaked. Remove the pot from the oven and add the white wine. Stir. Place the pot back in the oven for about 1/2 hour. The beans should be al dente and not mushy.

Pork Shank With White Beans, In The Pot

Remove the pork shank from the pot. Slice one side of the meat, it will most likely fall completely off the bone. Cut into to two portions and serve over the white beans. In Catalonia they serve the whole thing bone in one per person. That is an awful lot of food. I think one shank per two people is a better measure. Obviously if you are entertaining double or triple the recipe.

Smoked Turkey Alternative

You can substitute smoked turkey legs to cut down on the fat content.  They taste remarkably similar.  You may want to add some heat to make up for some of the lost fatty flavor.  In this case I used three small serrano peppers which I put in the pot with everything else.

smoked turkey legs with white beans

Smoked Turkey Legs With White Beans