Beer Braised Pork Shank with Potato and Cashew Cream

Method

1. Make several incisions on the pork shanks.
2. Chop the herbs (marjoram, thyme, rosemary, sage) and garlic together to make an aromatic gremolata.
3. Rub the herb mixture all over the shanks, then season generously with salt and sweet smoked paprika.
4. Place the seasoned shanks in a foil pan, drizzle with olive oil, and bake at 180°C for 1 hour 30 minutes.
5. Halfway through the baking, pour a bottle of beer over the shanks and continue baking for another 30 minutes, basting occasionally with the pan juices.
6. Meanwhile, boil the potatoes with their skins in salted water until tender (about 20 minutes). Drain and press through a potato ricer.
7. In a pan, melt a knob of butter and toast the cashews. Add the pressed potatoes, a drizzle of olive oil, salt, and a splash of cream (optional). Blend until smooth and creamy.
8. Once the shanks are done, let them cool slightly, then shred the meat by hand and cut into bite-sized pieces. Return the meat to the pan juices to keep it moist.
9. Slice the buns in half and toast them in the oven at 180°C for 5 minutes until golden and crispy.
10. Spread a generous layer of the potato-cashew cream on both halves of the bun, pile on the shredded pork shank, and close the sandwich. Serve immediately.