Maple Glazed Pork Shank with Roasted Sweet Potatoes

November 1, 2016
Recipe by: Swiss Diamond Chefs

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.

Prep Time: 24 hours
Cook Time: 3 - 4 Hours
Yield: 4 Servings
Difficulty: Hard


  • 4 Pork Shanks
  • 2 Sweet Potatoes, peeled and cubed into 1” cubes
  • 6 rosemary branches
  • 4 cloves garlic, chopped

Brine for Pork Shanks:

  • 6 cups water
  • 1 1/2 cups Brown Sugar
  • 1 cup Kosher Salt
  • 1 medium Yellow Onion, sliced thin
  • 6 cloves Garlic Cloves minced
  • 1/4 cup black peppercorns (whole)
  • 4 sprigs thyme
  • 7 Cups Ice

Maple Sauce :

  • 6 cups Chicken Stock
  • 1 cup maple syrup (not the fake stuff next to the pancake mix)
  • 1 yellow onion, rough chopped
  • 6 sprigs Thyme
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To Brine the Shanks:

  1. 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:

  1. Preheat oven to 275 degrees
  2. Heat Swiss Diamond fry pan over medium high heat.  Once hot sear the shanks on all sides to a rich carmel color.
  3. Meanwhile, arrange potaotes on the bottom of a Swiss Diamond roasting pan.
  4. Once the shanks are done, nestle ontop of the potaotes and sprigs of rosemary and garlic cloves between the pork.
  5. Cook for 3 to 4 hours, shanks are done when they are fork tender. 
  6. Carefully move roasting pan to refridgerator to cool, about 2 hours

To Make the Maple Sauce:

  1. Place all ingredients in a Swiss Diamond saucepan. Cook until reduced by half.
  2. Strain through a strainer making sure to press as much juice from vegetables as possible.

To Assemble the dish:

  1. Carefully lift the Shanks and remove the potatoes while the meat is still cold, replacing shanks to the roasting pan
  2. 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.
  3. Meanwhile heat Swiss Diamond Fry Pan and brown potatoes.  No oils needed, the fats from cooking the pork will be plenty to brown potatoes.
  4. Serve shanks over potatoes.