Recipe: Smoked Shank & Beans

Made on a Monday and eaten thru the week, this recipe is a favorite staff meal here at Jack Mountain Meats. The smoky meat of the shank breaks away into the creamy beans making this a great side or a wholesome one pot meal. We like to use a large meaty bean such as a cannellini or great northern, pink or pinto but any soup bean will work. Serve beans on toasted baguette or with homemade cornbread.


Yields:  6 servings



1 lbs  Dry beans such as navy, cannellini or great northern soaked overnight

1 (1 lb) smoked pork shank or hock

2 TBS Vegetable oil

1 Large yellow onion, diced

2 Carrots, peeled and diced

3 Cloves Garlic, minced

1 medium tomato diced or 1 TBS tomato paste

6 cups stock (chicken or vegetable are best)

2 Bay leaves

1 tsp Black pepper



Over medium high heat, add vegetable oil to a heavy bottomed pot or dutch oven and sauté onions and carrots until onions are translucent.  



Add garlic and cook for another minute until fragrant. Add the remaining ingredients and cook with lid until beans are tender, about 1 ½- 2 hours.  



Remove hock and when cool, pull the meat from the bone and shred or cut into pieces. Return meat to pot and check for seasoning.   




Brent McCoy1 Comment