Low-Temperature Pork Shank with Laumont Truffle Honey, Pan Jus, Sweet Potato Cream, Swiss Chard, and Sautéed Mushrooms

Low-Temperature Pork Shank with Laumont Truffle Honey, Pan Jus, Sweet Potato Cream, Swiss Chard, and Sautéed Mushrooms
Cooking Time: 12 hours and 45 minutes
Recipe Category: Mountain Cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A deep and comforting dish where the pork shank, purchased already halved, is slow-cooked at a low temperature with Laumont truffle honey, garlic, and aromatic herbs. This achieves an extremely tender texture and an elegant balance between sweetness, umami, and truffle aromas.

The oven finish enhances the golden color and glaze of the shank, thanks to the natural caramelization of the Laumont truffle honey.

The resulting cooking juices are reduced and thickened to create a glossy, concentrated sauce. This accompanies the shank alongside a roasted sweet potato cream and a sautéed mix of Swiss chard, black trumpets, and yellow foot mushrooms, finished with garlic and parsley.

A recipe of precise technique and character, designed as a main course.

  • Keywords:
  • Pork Shank,
  • Low-Temperature Cooking,
  • Laumont Truffle Honey,
  • Reduced Pan Sauce,
  • Ingredient-driven Cuisine
Nutritional Values for the Pork Shank
  • Calories: ~560 kcal
  • Protein: ~38 g
  • Carbohydrates: ~34 g
  • Fat: ~30 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the Pork Shank

For the pork shank:
4 pork shank halves (approx. 1–1.2 kg total)
Laumont truffle honey
2 cloves of garlic
Fresh thyme
Fresh rosemary
Fine salt
Black pepper
Extra virgin olive oil
For the pan jus:
Cooking juices from the pork shank
Maizena Express (instant thickener), to taste
For the sweet potato cream:
3 sweet potatoes (approx. 500 g total)
30 g butter
Extra virgin olive oil
Fine salt
Black pepper
For the vegetables and mushrooms:
1 bunch of Swiss chard, leaves separated
120 g black trumpets (trompeta de la muerte)
120 g yellow foot mushrooms (gula de monte)
2 cloves of garlic, finely minced
Fresh parsley, chopped
Extra virgin olive oil
Salt and pepper

Step-by-step instructions to prepare the Low-Temperature Pork Shank with Laumont Truffle Honey, Pan Jus, Sweet Potato Cream, Swiss Chard, and Sautéed Mushrooms.

  1. Cook the pork shank
    Season the shank halves with salt and pepper. Vacuum-seal them with a drizzle of extra virgin olive oil, garlic, thyme, rosemary, and a moderate amount of Laumont truffle honey, distributed evenly. Cook sous-vide at 75°C for 12 hours until the meat is extremely tender. Remove from the water bath, set the shanks aside, and reserve the cooking juices infused with the truffle honey aromas. Before serving, roast the shanks in a dry oven at 185°C until golden brown and lightly glazed from the honey's natural caramelization.
  2. Make the pan jus
    Strain the cooking juices into a small saucepan. Bring to a simmer over medium heat and reduce until the flavor is concentrated. Add Maizena Express gradually, whisking constantly, until the sauce is thickened and glossy. Adjust salt and pepper if necessary and keep warm.
  3. Prepare the sweet potato cream
    Wash the sweet potatoes and place them whole on a tray. Roast in a preheated oven at 180°C for 35–45 minutes until completely tender. Peel while still hot and place the pulp in a blender or Thermomix. Add butter, salt, pepper, and a drizzle of extra virgin olive oil. Blend until a fine, silky cream is achieved. Adjust seasoning and keep warm.
  4. Prepare the vegetables and mushrooms
    Carefully clean the black trumpets and yellow foot mushrooms. Lightly blanch the chard leaves in boiling salted water, shock in ice water, and drain well. In a large skillet, sauté the mushrooms with olive oil over medium-high heat. Add the minced garlic at the end and sauté for a few seconds without browning. Incorporate the chard, mix briefly, and remove from heat. Finish with fresh parsley, salt, and pepper.
  5. Assembly and presentation
    Spread a generous base of the roasted sweet potato cream on the plate. Place one roasted and glazed shank half per serving. Lightly coat with the truffle honey pan jus. Garnish with the chard and sautéed mushrooms. Finish with freshly ground black pepper and a few drops of extra virgin olive oil.

Total preparation time: 12 hours and 45 minutes

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