Pork Shank with Sweet Potato Cream and Pioppini Mushrooms

Method

1. Make small incisions in the pork shanks.
2. Season the shanks with salt, pepper, smoked paprika, sweet paprika, ginger, and garlic powder. Rub well to penetrate.
3. In a large pot, heat a drizzle of oil over high heat.
4. Finely chop the red onions and sauté them until caramelized like a genovese.
5. Add the shanks to the pot along with the aromatic herbs and pioppini mushrooms. Braise for about 10 minutes.
6. Deglaze with the amber beer and add a tablespoon of tomato concentrate.
7. Cover and cook over low heat for 2 and a half hours.
8. Meanwhile, boil the sweet potatoes until tender.
9. In a pan, melt the butter with a bunch of sage to infuse the flavor.
10. Mash the boiled sweet potatoes and incorporate the sage-infused butter to obtain a cream.
11. Plate: spread the sweet potato cream, place the pork shank on top, and spoon over the cooking juices and pioppini mushrooms.