Pork Shank with Mustard Keto Gravy

Pork Shank with Keto Mustard Gravy
Pork Shank with Keto Mustard Gravy

This recipe uses a beautiful, fresh (not cured) shank which you can get from your local butcher. (Be sure to ask him to score the fat for you.) I slow-cooked it in a casserole (covered with a well-fitting lid) in the oven, along with onions, garlic and stock. Afterwards, I made a gravy from the cooked down onions and juices, and cranked the heat up in the oven to puff that skin up for that all-glorious crackling. A 1kg /2.2lb / 35oz shank will sufficiently feed 4 people and should be enjoyed with my Keto Creamy Cauliflower Mash, so that the accompanying mustard gravy – which really makes the dish sing – can be mopped up. Be sure to check out the Side Dishes option on the site and choose your favourite one to enjoy alongside it. The 11g carbs per serving includes only the pork and gravy on this recipe, so while this may seem quite hefty to you, why not save this Sunday roast to break your fast if you are intermittent fasting (IF).

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 11g
(6.3%); Fat 52g (68.5%); Protein 42g (25.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Pork Shank with Mustard Gravy
Slow-cooked pork shank: soft, juicy flesh and heavenly crackling - served with a grain-free, 100% keto mustard gravy. This recipes will serve 4 people and the pork + gravy comes in at 11g carbs per serving. Enjoy with cauliflower mash and other greens, as your macros allow. Ideal treat to break a fast on a lazy Sunday ...
Pork Shank with Keto Gravy
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 5 minutes
Cook Time 4 + hours
Servings
people
Ingredients
  • 2 onions peeled and sliced
  • 3 cloves peeled and sliced
  • 500 g beef stock
  • 1 kg pork shank (fresh, not cured)
  • salt and freshly ground black pepper
  • 1 TB Dijon mustard
Course Main Dish
Prep Time 5 minutes
Cook Time 4 + hours
Servings
people
Ingredients
  • 2 onions peeled and sliced
  • 3 cloves peeled and sliced
  • 500 g beef stock
  • 1 kg pork shank (fresh, not cured)
  • salt and freshly ground black pepper
  • 1 TB Dijon mustard
Pork Shank with Keto Gravy
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 160°C / 320°F.
  2. Place the sliced onions and sliced garlic into a roasting dish or casserole and pour in the beef stock. (The casserole you use must have a well-fitting lid.)
  3. Season the prepped pork shank with salt and freshly ground black pepper and place into the casserole dish.
    Pork Shank
  4. Cover the roasting dish with a well-fitting lid and place in the oven for 4 hours.
  5. After 2 hours it will look like this. At this time, add a cup of hot water (not stock as the sauce will end up too concentrated).
    Pork Shank
  6. Check the casserole after 3 hours: Again, you don't want the stock to reduce too much as the onions burn - add another half cup of water.
  7. After 4 hours, remove the casserole from the oven. Gently place the pork into a clean, shallow roasting dish. Crank up the oven to MAX.
  8. Tip the onion and juices mixture into a small pan and use a hand blender to blitz well. You will notice that the onions as well as all the rendered fat (emulsifying into the stock) will turn the sauce a light, creamy colour once you start blitzing.
  9. If it is too thick, let it down with a splash of water. If it is too watery, reduce it over a moderate heat. whisking occasionally. You will notice that the gravy becomes darker and thicker as it reduces. Continue to reduce until you are happy with the consistency (which should be thick enough coat the back of a spoon.)
  10. Add the Dijon mustard and whisk well to combine. NOTE: It’s the emulsification of the rendered pork fat and stock that will make your gravy thick and glossy. The cooked down onions will add the 'body'.
  11. In the meantime, when the oven is at MAX, return the pork shank to the oven (uncovered) to allow the skin to puff and crisp, approx 5-10 minutes.
  12. To serve, slide away the crispy, puffed crackling and serve with the meat which should easily come off the bone. Serve with the gravy.
    Pork Shank
  13. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Delicious served with Keto Cream Cauliflower Mash or other vegetables, like braised red cabbage. (Macros only reflect the Pork Shank and accompanying mustard gravy)

Pork Shank
Pork ShankSunday Roast sorted ...!

Macro Details per serving
6.3%              Carbs
25.2%            Protein
68.5%             Fat

Nutritional Information per serving
Calories                         680Kcal / 2845kJ
Fat                                  52g
of which saturates       20g
Carbohydrates             11g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           6.7g
Fibre                               1.8g
Protein                           42g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 11g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Mustard
Sulphites
Celery (may be found in store-bought or homemade beef stock)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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3 Comments

  1. Firstly, thank you for this wonderful site! Delighted to finally find a Keto oriented recipe site with ‘Brit friendly’ weights and measurements :)

    Looking forward to trying this one soon, but just wondering how long you might expect #11 (puffing and crisping the crackling) to take? I suspect the answer may well depend on how high MAX is on the oven (230C in my case) and the thickness of the fat layer on the pork shank, but any indication would prove helpful to this cack-handed kitchen hack.

    Thanks again :)

    1. Hi Ian, thanks for your comment! I am thrilled you like the blog! The skin will take between 5-10 minutes to puff in a max fan oven. You can go by sight. I took mine out after about 8 minutes, and give it a little knock – it was crisp and hard. I hope this helps? :) Happy cooking!

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