Slow Cooker Potée Champenoise with Pork Shank Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, sear the pork shank in a skillet over medium-high heat until lightly browned before placing it into the slow cooker.

This optional step enhances the broth through caramelization, though the classic preparation is entirely hands-off and cooks gently from raw without browning.

If a thicker, heartier sauce is desired, mash a few tender cubes of cooked turnip directly into the warm cooking liquid once cooking concludes. This serves as a natural starch thickener that gives the broth body without masking the clean flavors of the meat and root vegetables.

Variations

• Herbed Potée: Add a tied bundle of fresh thyme sprigs and flat-leaf parsley to the slow cooker along with the root vegetables for an aromatic lift.
• Leek and Potato Variation: Substitute half the cabbage with sliced leeks and add small waxy potatoes alongside the turnips for a variation common in northern French farmhouses.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the leftovers are refrigerated within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium-low heat until steaming hot throughout, or microwave in 1-minute intervals until thoroughly warmed.

Store leftovers in an airtight container. Leftovers must be cooled for no more than 2 hours at room temperature before being placed into the refrigerator.

This stew keeps well in the refrigerator for up to three days. When storing, keep the meat immersed in the broth to preserve moisture.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting overnight. Prepare the stew fully, cool for no more than 2 hours, and refrigerate. When ready to serve, gently reheat on the stovetop over low heat until the meat and broth are piping hot.

Serving ideas

Serve the potée champenoise in deep, warmed bowls to maintain the temperature of the broth. Arrange a piece of the tender pork shank in the center, surrounded by a generous portion of the stewed cabbage, carrots, and turnips.

Ladle plenty of the savory beef broth over the top, ensuring every serving has enough liquid to keep the vegetables and meat moist.

Accompany this dish with a slice of crusty rustic bread or a simple baguette to soak up the flavorful broth.

For a traditional touch, offer a small side of grainy mustard or pickled cornichons, which provide a sharp, acidic contrast to the rich, savory flavors of the pork and sausages. A simple green salad with a light vinaigrette can also balance the meal.

Frequently asked questions

Recipe card

Slow Cooker Potée Champenoise with Pork Shank

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 1 lb cured pork shank
• 4 links smoked sausages
• 1 head green cabbage, chopped
• 4 medium carrots, sliced
• 2 medium turnips, peeled and cubed
• 1/2 tsp ground black pepper
• 2 cups beef broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

18 g

Fat

26 g

Fiber

4.5 g

Sugar

6 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.