Braised Pork Shanks with Herbed Jus and Jasmine Rice Pilaf
Braised Pork Shanks with Herbed Jus and Jasmine Rice Pilaf
Shanks:
2 each Pork Shanks (1 to 1 ˝ lbs a piece)
All Purpose Seasoning (as needed)
10 oz Red Table Wine
6 oz Veal or Beef Glace
6 oz Beef Stock
6 oz Stewed Tomatoes
4 oz Red onion (trimmed and sliced)
4 oz Mushrooms (trimmed, washed and quartered)
2 oz Celery (washed and chopped)
2 oz Carrot (peeled and chopped)
1 oz Garlic (trimmed and crushed)
Fresh Rosemary and Thyme (as needed)
Method:
Preheat an oven to 350F. Season the shanks and set aside. Combine the wine, glace, stock, and tomatoes in a saucepan.
Over high heat, while stirring, melt the glace into the liquid. Remove from heat and set aside.
Place the vegetables and herbs into a steep-sided pan.
Nestle the shanks into the vegetables and pour in the braising liquid.
Cover the pan tightly with foil and broke for 3 to 4 hours. Uncover the pan and refrigerate overnight.
To reheat, cover the pan tightly with foil and place into a 350F oven for approximately 1-hour.
Or, simply transfer the contents to a microwave safe container, cover loosely to prevent spatter,
and microwave on high for 8 to 10 minutes until the meat is heated through.
Pilaf:
Method:
Over medium heat, melt 1 tablespoon of butter and sautee the red onion until softened.
Add the cooked rice and seasoning (to taste) and toss to incorporate the onion.
Remove from heat and stir in enough of the butter to give the rice a nice sheen. Assembly:
Spoon the pilaf into wide serving bowls.
Nestle the shank into the pilaf and spoon the braising liquid (jus) over the top.
Garnish with more fresh herbs and serve.
