Prep time
Cook time
Total time
Serves: 2
  • 1 (3-pound) pork shank
  • 4 teaspoons fine sea salt, plus more for seasoning
  • Optional (Carnivore Level 4):
  • 4 cloves garlic, minced
  • ¼ cup diced onion
  1. Fill a large pot with water and salt (add garlic and onions if using) and bring to a boil. Place the pork shank in the boiling water, cover, and boil for 1 hour. Make sure that the water covers the whole shank during the entire cooking time; add more water
  2. if needed.
  3. After 1 hour, remove the shank from the water; reserve the cooking liquid.
  4. Preheat the oven to 375°F. Make lengthwise cuts in the skin of the pork shank, about 1 inch apart, all the way around. Season well with additional salt. Place the shank in a roasting pan and add 2 cups of the reserved cooking liquid. Place in the oven and roast for 90 minutes.
  5. Increase the oven temperature to 425°F and roast for 20 more minutes to crisp the skin. This dish is traditionally served warm (not hot) on a wooden platter. Best served fresh.
Nutritional Information:
899 calories, 71g fat, 58g protein, 0g carbs, 0g fiber
Recipe by Maria Mind Body Health at