Braised Pork Shank

Braised Pork Shank

Recipe type: Meat Yield: 4 Prep time: 1 hour Cook time: 4 hrs Total time: 5 hrs

Braised Pork Shank tastes great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Braised Pork Shank:
4-6 Berkshire pork shanks
3 Yellow onions (rough chop)
3 Carrots (rough chop)
6 Celery stalks (rough chop)
1 Bottle of red wine
1/2 Bottle of port
16 oz Tomato juice
Chicken stock (as needed)
Sachet (thyme sprigs, peppercorn, parsley stem, bay leaves in cheese cloth)

Dijon spaetzle:
1 qt Water
1 C Chives
I6 C AP flour
1/4 t Salt
1 T White pepper
12 Eggs
1 C Dijon mustard

Olive tapenade:
3 C Pitted cured black olives
3 Anchovies
1/4 C capers
3 Garlic cloves
1/2 T Ground black pepper
1/4 C Extra virgin olive oil

Directions:

1. Braised Pork Shank:
2. Begin by searing off all pork shanks in a large roasting pan to a deep brown color on all sides.
3. Once browned, remove from pan and add all vegetables and caramelize them again to a deep brown.
4. After vegetables have been caramelized, deglaze pan with wine, port, and tomato juice.
5. Scrape off the fond on the bottom of pan and reduce by half.
6. Put pork shanks back into pan and cover with chicken stock. Add sachet and bring to a boil.
7. Once boiling, take off stove, cover pan with a lid or foil and cook in the oven at 300 degrees for 4 hours or until tender.
8. Carefully remove shanks from liquid, and reduce braising liquid until sauce consistency.
9. Strain through a fine sieve and use on plate.
11. Dijon spaetzle:
12. Place a pot of water on the stove and bring to a boil.
13. As you wait for pot to come to a boil, blend chives and 2 pints of water in a blender.
14. Pass through a fine sieve, and reserve. In a large bowl add flour, salt, white pepper and mix with a whisk to combine.
15. Crack eggs on top of flour; add water/chive mixture and Dijon to bowl. With your hands, break yolks and use fingers to blend. The mixture should resemble pancake batter and should have a green hue. Let rest for 10 min.
16. Place a perforated pan over boiling water, turn heat on low. Have an ice bath ready nearby and begin to spread batter through holes 2 cups at a time.
17. Stir with a slotted spoon until the droplets float to the surface and boil for one minute.
18. Skim dumplings out of water and place in ice bath. Repeat until all batter is used.
19. Dump ice bath into a colander and wash spaetzle to remove extra starch. Let sit for 5 min. to drain; toss lightly with grape seed oil.
20. Saute in butter until golden brown and serve under braised pork shank.
22. Olive tapenade:
23. Add all ingredients except for oil into a food processor. Begin blending and slowly drizzle olive oil until consistency is that of a spread.
24. Use as a garnish on the braised pork shank.
25. Top with micro dijon greens.

Published on January 16, 2012 by Teri Williams