Braised Pork Shanks with Braised Swiss Chard and Truffled Mac n Cheese
Ingredients:
- Ingredients for Braised Pork Shanks:
- 6 large pork shanks
- 1 gallon of water
- ½ cup salt
- ½ cup sugar
- 12 oz. brown beer
- 12 oz. stout beer
- 1 carrot
- 2 celery stalks
- 1 Spanish onion
- 6 cups chicken broth
- 2 Tbsp basil (or Oregano)
- 2 Tbsp thyme
- 2 Tbsp sage
Ingredients for Braised Swiss Chard: - 6-8 cups Swiss chard, coarsely chopped, ribs removed
- 1 Tbsp olive oil
- ½ cup golden beer
- Salt and pepper to taste
Ingredients for Truffled Mac n Cheese:- 3 cup heavy cream
- 1 Tbsp truffle oil
- 1/3 cup cheddar cheese, cut into small chunks
- ¾ cup parmesan cheese, grated
- 1 Tbsp thyme, chopped
- 3 cups penne pasta cooked al dente
- 1½ cups diced tomatoes
- Salt and pepper to taste
Method:
Braised Pork Shanks:
In a large pot, the night before, add the pork shanks, water, beer, sugar and
salt and allow to sit in the fridge. The next day sear the shanks in a large
sauté pan on all sides (or on a grill). Place the shanks in a large pot and
add the carrot, celery, onion, stout, broth and herbs. Cover the pot with
a lid or aluminum foil and place in the oven at 350 degrees for about 3 hours.
After three hours, remove the shanks. The meat should just about fall off
the bone. Bring the liquid to a full boil and reduce by ¾ to use as the
sauce for shanks.
Braised Swiss Chard:
Heat a large sauté pan and add the chard to wilt. Add the beer and cook for
five minutes. Season with salt and pepper, and serve.
Truffled Mac n Cheese:
In a large sauté pan add the cream, bring to a boil and reduce by
half. Add the cheeses and oil along with the thyme. Cook until thick, add the
pasta and tomatoes, and season. Place in a large bowl and finish with garlic
bread, if desired.
|
