bonappetit
Pork Shank Garbure
This rustic French soup with shreddy prok, supersoft cabbage, and just-tender white beans and potatoes is perfect cold-weather comfort food.
👥 8 Servings👤 Lane Harlan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●cutting board
- ●bowl
📝 Preparation Steps
1
Melt 4 Tbsp. duck fat or unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Add 2 medium onions, quartered through root ends, 4 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced, 6 medium carrots, peeled, quartered lengthwise, cut into 2"–3" pieces, 8 garlic cloves, halved, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; season with freshly ground pepper. Cook, stirring occasionally, until carrots are slightly softened and onions are translucent, 5–⏱️ 7 minutes.
. duck fat or unsalted butter4 Tbspmedium onions, quartered through root ends2medium leeks, white and pale green parts only, halved lengthwise, thinly sliced4medium carrots, peeled, quartered lengthwise, cut into 2"–3" pieces6Freshly ground pepper
2
Pour in ¼ cup cognac or whiskey and cook, stirring, until evaporated, about ⏱️ 1 minute. Make a well in the center of onion mixture and add 2 lb. pork shanks with skin, soaked overnight in fridge, drained, and 2 lb. pork neck bones and/or pig’s tails and/or ears (if using). Arrange 1 small head of savoy cabbage, cored, cut into 8 wedges, in a mostly even layer in pot; sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Pour in 7 cups water and bring to a boil, skimming any foam from surface as needed. Reduce heat, cover pot, and cook, adjusting heat as needed to maintain a simmer, 1½ hours.
. pork shanks with skin, soaked overnight in fridge, drained2 lb. pork neck bones and/or pig’s tails and/or ears (optional)2 lb
3
Stir in 1½ cups white beans, soaked overnight, drained, cover pot, and cook, stirring occasionally and skimming any foam from surface, ⏱️ 1 hour. Add 8 small Yukon Gold potatoes, peeled, pushing down into soup to submerge; add up to another 1 cup water if needed to cover. Return soup to a simmer and cook, uncovered, stirring occasionally, until beans and potatoes are tender, 60–⏱️ 75 minutes.
½ cups white beans (such as Great Northern, navy, or cannellini), soaked overnight, drained1
4
Using tongs, transfer pork shanks and neck bones to a cutting board and let cool slightly. Pick meat from bones; discard skin, bones, and large pieces of fat. Shred meat and return to pot. Taste soup and season with more salt and pepper if needed.
5
Ladle soup into bowls. Serve with toasted country-style bread and room-temperature butter alongside. Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill. Reheat, covered, over medium-low heat.
Toasted country-style bread and room-temperature butter (for serving)
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