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Thursday, May 23, 2024

CRL Recipes Series: Braised Pork Shank and Pickled Vegetables

This recipe comes courtesy of the Mirror Lake Inn's Chef Jarrad Lang.

This recipe comes courtesy of the Mirror Lake Inn’s Chef Jarrad Lang.

Braised Pork Shank & Pickled Vegetables

Ingredients
Pork Shanks
6 ea Pork Shanks
3 onion large dice
3 carrot large dice
½ bunch celery large dice
9 cloves garlic
1 ½ qt. pale ale
Bunch thyme
3 sprigs rosemary
1/2 T peppercorns
2 bay leaves
1 gallon chicken stock

Pickled Vegetables
2 c. cider vinegar
3 pt. water
1/4 c. kosher salt
1/4 c. sugar
2 T juniper berries
1 T peppercorns
1 bay leaf
5 garlic cloves
3-4 red, yellow, bell peppers
Bunch baby carrots peeled,
topped, halved
1-2 rutabaga ½” julienne

Polenta
4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
2 tablespoons unsalted butter

Directions
Pork Shank: Season shanks well with salt and pepper, allow to rest 5 to 10 minutes. Dredge in flour, then sear off well in the large rondeau. Remove shanks from pan and then sweat off the mirepoix and garlic, deglaze with pale ale and reduce slightly. Add shanks back to the pan along with the remainder of ingredients and cover halfway with chicken stock, return liquid to a boil. Cover pan with lid or foil and cook in 325F oven for 2-3 hours, being sure to check liquid level halfway through cooking. Cool shanks on sheet pan and rack, strain and reserve liquid.

Pickled Vegetables: Prep all vegetables ahead of time, blanch and shock carrots and rutabaga 2-3 minutes. Combine first set of ingredients in stainless steel pot and bring to a boil 2-3 minutes. Place all vegetables in non–reactive container and pour hot brine over them. Allow to stand for one hour on counter top, then move to refrigerator uncovered until completely cooled.

Polenta: Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated. Serve polenta warm.

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