Berkshire Pork Shank Broth

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Pressure Cooked Berkshire Pork Shank Broth

This rich broth is fortified with kurobuta pork shanks and cooked more quickly using a pressure cooker. It’s a great base for soups, stews & braises!

INGREDIENTS
  • 2 Berkshire (Kurobuta) Pork Shanks
  • 2 Bay Leaves
  • 1 large Yellow Onion, peeled & quartered
  • 1 Carrot, cut into large chunks
  • 2 Celery Stalks, cut into large chunks
  • ½ tsp Black Peppercorns
  • 1 bunch Parsley Stems
  • 5 quart Pressure Cooker

DIRECTIONS

1

Oil the bottom of the cooker pot. Get the oil quite hot and sear the shanks on all sides, just until they develop a golden crust.
2

Add the bay leaves, yellow onion, carrot, celery, peppercorns and parsley stems to the cooker.
3

Cover with water until the pressure cooker is 2/3rds of the way full.
4

Put the top on the pressure cooker and bring it to pressure (15psi) over high heat.
5

Reduce the heat to hold the pressure without increasing it.
6

Pressure braise for 2 hrs.
7

Release the pressure from your pressure cooker according to the manufacturer’s instructions.
8

Strain the broth & discard the solids.
9

Use in soups, stews, risotto, etc.
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