Sunday, October 24, 2010

Pork Shanks with Savory Bread Pudding

We got some pork shanks from our CSA. We have had veal shanks and lamb shanks but never pork. They turned out very similar to veal shanks but at about 1/3 the price. We will have them again. First, coat the shanks with seasoned flour and brown them in 3T olive oil. Remove them and add to the pan a medium diced onion, roughly chopped carrot and a rib of celery. Continue cooking until the onion is soft, perhaps 5 min. Add 2 cloves minced garlic and 2T tomato paste. Deglaze the pan with 1/2C white wine and 1C chicken stock, or, use all chicken stock. Add a bouquet garni containing rosemary, thyme, tarrigon and cloves. Return the shanks to the pan, cover and place in a 275F oven for about 2 hr. While the meat is cooking, prepare the bread pudding but using some dried stale bread and processing it to make bite-sized pieces. We had some leftover corn bread that we used but any bread will do. Add the bread to a sauted medium onion. Beat 2 eggs together with 1C cream and add to the bread mixture. Allow the mix to stand for about 15 min to allow the bread to absorb the cream mixture. Place in a 350F oven for an hour or until the top becomes brown and crusty. When you raise the temp of the oven (assuming you dont have two), put the shanks on low heat on the top of the stove and continue to cook for an additional hour. Doing this completes cooking of both dishes at about the same time. Strain the sauce on the shanks and serve on the side. We served steamed cauliflower also. This dish would stand up to a big red wine but we drank a chilled dry white. Emma enjoyed the bone!



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