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Smothered Pork Shank CARLA HALL, MARIO BATALI

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Carla and Mario add some flavor to this pork dish!

ingredients
SMOTHERED PORK SHANK
3 tablespoons extra-virgin olive oil
4 pork shanks (12 to 16 ounces each, knuckle cut down 2-inches and joint cut flat)
1 small onion (peeled, 1/2-inch thick dice)
3 cloves garlic (peeled, sliced)
2 tablespoons fresh thyme
3/4 cup white wine
3 cups chicken stock
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 tablespoons butter (softened)
1/2 cup milk
1 lemon (zested)
Kosher salt and freshly ground black pepper (to taste)
GREMOLATA :
1/2 cup parsley leaves (chopped)
1 lemon (zested)
1/4 cup olive oil
Kosher salt (to taste)

directions
Preheat the oven to 325ºF.
Preheat a large Dutch oven with olive oil over medium high heat. Season pork shanks with salt and pepper.
Add pork shanks and sear on all sides until browned, 7-9 minutes. Remove from the pan and add the onion and cook until almost tender, about 5 minutes. Add the garlic and thyme and cook an additional minute, season with salt and pepper. Deglaze with wine and allow to reduce by half. Add shanks and broth to the Dutch oven, cover and allow to braise for 2 1/2 to 3 hours or until fork tender.
Remove from the oven, remove the pork shanks to a plate. Skim any fat off the surface of the braise liquid. Mix the butter, flour and cayenne pepper together. Whisk into the braise liquid until smooth. Add the milk and whisk to combine. Bring to a simmer and allow to thicken, about 5-7 minutes. Add the lemon zest and whisk to combine. If the gravy becomes too thick, just add additional chicken stock.
Serve the pork shank smothered in the gravy and topped with gremolata.
For the Gremolata: In a small bowl add the parsley, lemon, olive oil and salt and mix to combine.
Tip: If you can’t find pork shanks, use pork shoulder and braise until tender. Remove the meat and shred then serve with the gravy!

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