|Ready for the oven. See you in|
I've never cooked a pork shank, but I'm thinking it will work a lot like my signature dish, oso buco. And, flash back to last Sunday's pot roast. Big hunk of meat. Sear. Saute some veg. Add liquid. And letter rip, so to speak. Low and slow for about 3 hours.
|The eggs I went to the Farmers|
Market to buy. Yes - pasture raised
chickens raise superior eggs!!
Here's how I'm doing it... posting early, but I'm quite confident that it will be yummy. I will make adjustments tonight if necessary
- Pre-heat the oven to 325
- Trim any excess fat from the shank, down to about a quarter of an inch to half inch if necessary. Liberally season the pork shank with salt and pepper
- Heat a medium sized Dutch oven and place the shank, fat cap down and leave it there without fussing with it until it is well browned, and a good amount of fat has been rendered.
- Turn and repeat until the entire shank is well browned. Remove and set aside. Pour off the grease and toss in the trash. (Note, do not pour the hot grease into an empty plastic yogurt cup. Yes, they melt down to nothing.)
- While the browing magic is happening, chop up half an onion, about six cloves of garlic, two stalks of celery and three carrots. I had some frozen sliced leeks in the freezer, so I thawed them, squeezed out the liquid and added them as well. Saute these until they are just getting soft.
- Now for the herbs and spices:
- As the veg sauteed, I added a pinch of kosher salt and some fresh cracked black pepper; a bout a teaspoon of fennel seeds, about a half teaspoon of celery seeds, a scant palmful each of dried sage and dried oregano, and three dried bay leaves.
- Now place the browned shank back into the pot.
- Next comes the liquid
- If I'd had an open bottle of dry white wine, I would have added a cup or so, but since I did not I added about two cups each of chicken stock and enough vegetable stock to come up just over half way up the shank. If you don't have veg stock, use whatever stock you have. Seriously, do not over think this!
- Now bring it to a bubble, clamp on the lid, put the whole thing into the oven and set your timer for 90 minutes.
- Figure out and do what extra exercise you will do today so you don't feel guilty. Write blog post.
- At the 90 minute mark, flip the meat.
- Adjust the liquid if necessary (this is rarely needed) and set the time for another 90 minutes.
- Do that exercise if you didn't do it earlier.
- When it is all done and the meat is literally falling off the bone, remove the shank and let cool, then refrigerate until you get ready to serve. I
- f you are doing this the day before, put the braising liquid in a bowl, and let cool, then put in the fridge over night. If you are serving the same day, put the bowl of liquid in a larger bowl filled with ice and water to speed up the cooling process.
- When the fat has congealed remove it and throw it away.
- Feel good about doing what you an to make this a more figure friendly dish.
- When you are ready to serve, pop the shank into a 375 degree oven for about 30 minutes or until it is headed through.
- Meanwhile, heat the liquid in a sauce pan and puree it with a stick blender to make a velvety sauce.