19 hours ago
Thursday, January 12, 2012
Baby, it's cold outside (not really, it hasn't really been below 40F much this winter).
Let's braise some shanks.
I usually make veal osso buco, but I found some beautious pork shanks at my butcher. Bird in hand.
This is the perfect Sunday dinner. All you need is 3 hours to make your house smell fantastic, and you are set.
This simple recipe is from the Williams Sonoma website.
I served it over white beans from the tin, but if you have the patience, it's better to soak the dried beans overnight.
This is comfort food at its best.
Braised Pork Shanks w/ White Beans (adapted from Williams Sonoma)
4 fresh pork foreshanks, each 1 1/2 to 2 lb.
kosher salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1/4 cup olive oil
2 yellow onions, diced
2 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, chopped
2 Tbsp. tomato paste
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 Tbsp. chopped fresh thyme
3 cups low-sodium chicken broth
1 cup dry white wine
4 cups cooked cannellini or small white beans, (rinsed and drained if using canned)
Preheat an oven to 375°F.
Season the pork shanks liberally with kosher salt and pepper. Dredge the shanks in the flour, shaking off the excess.
In a large Dutch oven or braiser on medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10 to 12 minutes total. Transfer to a plate.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, tomato paste, the 1/4 cup parsley and the thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil. Return the shanks to the pan, cover and transfer to the oven.
Cook, turning the shanks occasionally, until the meat is fork-tender and almost falls off the bone, 2 1/2 to 3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
I had very liquid left after 2 1/2 hours, so I didn't boil down the liquid with the beans as the recipe said. I just added my 4 cups (about 2 cans) of white beans to the yummy dark thick sauce in the pan, scraped up all the nice brown bits and cooked on low heat for a few minutes, just to heat the beans.
Garnish the shanks with parsley and serve immediately with the beans and the braising sauce. Serves 4.