Braised Pork Shank

Fleming's Prime Steakhouse Recipe

Serves 5

5 (8-9 oz.) pork shanks
2 teaspoons salt
2 teaspoons black pepper
1/4 cup all purpose flour
3 ounces pomace olive oil
3 ounces carrots
3 ounces celery
3 ounces yellow onions
2 teaspoons fresh minced thyme
2 teaspoons fresh minced rosemary
2 teaspoons minced cilantro
4 teaspoons minced garlic
1/4 cup cabernet
1 (14 oz.) can whole canned chopped tomato
3/4 gallon chicken stock
2 tablespoons tomato paste

Season both sides of the pork shank with salt and pepper and then dust with flour. In a large square brazier, heat oil over high heat, cook the shanks until golden brown on both sides. Remove from the pan and place into a deep dish pan.

Rough cut carrots, celery and onions into a 3/4 inch dice. Reduce the heat on the brazier to medium high heat and saute the vegetables for 3-4 minutes. Remove the thyme, rosemary and cilantro from the stem and mince. Add the herbs and garlic to the brazier and cook for 5-6 minutes. Add red wine and cook for 1 minute. Add the canned tomatoes, chicken stock and tomato paste, cook for 5-6 minutes stirring often to incorporate all the ingredients. Pour the sauce over the pork shanks and cover with aluminum foil. Cook in a 325 degree oven for 1 hour and 45 minutes or until just tender.

Carefully remove the shanks from the pan and place on a sheet pan to cool. Press out the sauce through a china cap and discard the solids. Place the liquid into a sauce pot set on medium high heat and reduce to a sauce consistency. Skim off any excess fat from the sauce. Place one shank on a plate then pour some sauce over the top.

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