Pork shanks, an unfamiliar but intriguing special at our local butcher shop last week, proved a viable alternative to pricier options like humanely raised veal or lamb. (We did clarify the pork in question came from a confirmed humane farm nearby.) These tougher cuts of meat of course require lengthy cooking but little effort and brief prep time.
Begin by preheating the oven to 300 degrees F. while you brown, on all sides, 4 pork shanks in 2 T. of olive oil, in a large oven-proof skillet of pan. Season each side with salt and black pepper while browning; the entire process should take about 10 - 15 minutes if done in one batch. Remove shanks and add 1 T. butter to the pot. Over medium heat fry 1 chopped onion until just beginning to wilt. Toss in some fresh thyme, rosemary or marjoram sprigs and place the browned shanks on top. Sprinkle in a large pinch of celery seed or a large piece of lovage, finely chopped. Now add 1 12-oz. bottle of beer - a lighter ale is preferable here - and enough chicken stock to almost cover the pork shanks. Bring to a boil, reduce heat to very low, cover and cook for 2 hours or until meat is impossibly tender. Remove pork shanks, boil remaining liquid on a high flame until reduced by half, push through a fine mesh strainer, discard solids and pour "gravy" over individual servings.
 |
| Make it a one-dish meal by adding in to the pot, in the last 45 minutes of slow simmering, 1 peeled and chopped rutabaga, 3 peeled and quartered turnips, 5 or 6 peeled, whole new potatoes and a few carrots. Garnish with fresh parsley, finishing salt and sliced scallions. |
Comments