Sous-Vide Pork Shank

With Rustic Cannelini Bean Stew

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Sous Vide Pork Shank
  • 15 oz. Cannellini Beans
  • 2 Oregano Sprigs
  • 2 Basil Sprigs
  • 2 Shallots
  • 6 oz. Carrots
  • 2 oz. Kale
  • 2 fl. oz. White Cooking Wine
  • 14½ oz. Diced Tomatoes, Canned
  • Info
    1½ oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    455
  • Carbohydrates
    68g
  • Fat
    49g
  • Protein
    142g
  • Sodium
    1913mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Large Pot
  • 1 Large Pan
  • 1

    Cook the Pork Shank

    Remove pork shank and its juices from package and place both in a large pot with ½ cup water. Bring to a boil over high heat, reduce heat to low, and cover. Cook 12 minutes, remove cover, and flip shank over. Cook for an additional 15 minutes, covered, over low heat.

  • 2

    Prepare the Ingredients

    While pork is cooking, thoroughly rinse produce and pat dry. Drain and rinse cannellini beans. Stem oregano and mince. Stem basil and coarsely chop. Peel and trim ends from shallot, then cut into ½" dice. Peel carrots and cut into ½" dice. Stem kale and coarsely chop.

  • 3

    Start Cannellini Bean Stew

    Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan, then add shallots and carrots. Cook 2 minutes, stirring frequently. Add white wine and bring to a boil, about 2-3 minutes. Add cannellini beans and diced tomato and bring back to a boil then reduce heat to medium. Allow to simmer, stirring frequently, for about 10 minutes.

  • 4

    Finish Cannellini Bean Stew

    Add kale to cannellini bean stew and and cook until wilted and tender but still green, about 5 minutes. Add basil and parmesan, reserving small pinches of each for garnish. Stir to incorporate and set aside warm.

  • 5

    Make the Sauce

    Remove pork shanks from pot and set aside to rest. (The meat will be very tender, so be gentle.) Bring remaining liquid to a boil then swirl in butter and stir in oregano. Season with salt and pepper to taste.

  • 6

    Plate the Dish

    Place cannellini bean stew onto a plate or shallow bowl. Stand shank up in the middle. Pour sauce over shank. Garnish stew with reserved parmesan and basil.

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