Slow Cooker Potée Champenoise with Pork Shank Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are thoroughly washed. Peel the turnips and remove any woody stems from the cabbage. Slice the carrots into uniform rounds and cut the turnips into bite-sized cubes.

Have the beef broth measured out and ready. Ensure your slow cooker is placed on a stable surface with the power cord positioned safely away from the edge of the counter to prevent accidents during the long cooking cycle.

Instructions

Layering the meat and vegetables

1. 1Assemble the base
   Place the cured pork shank and the smoked sausages into the basin of the slow cooker. Ensure they are positioned at the bottom of the vessel to allow for even cooking.
   Look for The meat should be distributed evenly across the bottom of the cooker.
   Tip Ensure the slow cooker is on a flat, heat-resistant surface before adding ingredients.

At the end of this phase, the ingredients should be neatly layered within the slow cooker. The meat should sit firmly at the bottom, topped with the cabbage, carrots, and turnips, and dusted with black pepper. The assembly should look organized, with the vegetables providing solid coverage over the meat while leaving sufficient headspace in the basin for the broth to circulate.

Slow simmering

2. 2Add vegetables and seasonings
   Scatter the chopped green cabbage, sliced carrots, and cubed turnips evenly over the meat layer. Shake the ground black pepper across the top of the vegetables.
   Look for The vegetables should form a layered bed on top of the pork and sausages.
   Tip Cut the vegetables into uniform pieces to ensure they finish cooking at the same time.
3. 3Add the liquid and cook
   Pour the beef broth from a glass measuring cup over the vegetables and meat. Cover the slow cooker with its lid and cook on low for 8 hours until tender.
   Look for The liquid should partially submerge the ingredients without overflowing the container.
   Tip Do not stir the ingredients, as the layering helps the flavors meld during the slow cooking process.

During the cooking phase, the slow cooker will emit a savory, comforting aroma. The vegetables will begin to soften, and the broth will take on a deeper, richer color as it extracts flavor from the pork shank and sausages. By the end of this period, the liquid should be bubbling gently beneath the lid, and the cabbage should appear completely wilted and tender.

Finishing and resting

4. 4Verify temperature and serve
   Check that the pork shank reaches an internal temperature of at least 145°F (63°C) using an instant-read meat thermometer. Let the pork shank rest for at least 3 minutes before carving and serving on a plate alongside the smoked sausages, tender vegetables, and hot broth.
   Look for The pork shank is tender, glossy, and steaming when removed to the platter.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If desired, skim any excess rendered fat from the surface of the broth before serving.

Once the cooking cycle is complete, the pork shank should appear glossy, dark, and fork-tender. The vegetables should be fully cooked through without disintegrating into mush.

After confirming the pork has reached at least 145°F (63°C), transfer the meat to rest for at least 3 minutes to allow internal juices to redistribute before slicing and serving alongside the vegetables and hot broth.

Common mistakes

Avoid overfilling the slow cooker, as this can lead to uneven cooking and potential overflow. Always ensure the lid is properly seated to maintain the internal temperature and moisture levels.

Another common mistake is stirring the stew too frequently; resist the urge to open the lid, as this releases heat and resets the cooking time. Finally, ensure the meat is not placed directly against the dry heating element without sufficient liquid nearby, as this can cause the edges to dry out.

How to tell it’s done

The dish is considered done when the pork shank is fork-tender, meaning the meat pulls away from the bone with minimal pressure. Use a meat thermometer to ensure the pork has reached an internal temperature of at least 145°F (63°C), and allow it to rest for at least 3 minutes before carving.

The vegetables should be soft, tender, and easily pierced with a fork. The broth should be aromatic and slightly enriched by the natural juices from the meats and vegetables.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest