BRAISED AND ROASTED PORK SHANKS WITH PROSCIUTTO AND PORCINI MUSHROOMS
This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as plummy flavors, juicy acidity, and smooth tannins.
Categories Garlic Herb Mushroom Onion Pork Braise Roast Sauté Leek Carrot White Wine Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.
- Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
- Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.
- Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.
- Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.
- Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.
- Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.
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Hikmat Yar
[email protected]This is one of my favorite recipes. I make it every year for Christmas dinner.
denny iverson
[email protected]I'm not a big fan of pork, but I loved this recipe. The sauce was especially good.
Aayusha Babli
[email protected]I cooked the pork shanks in a slow cooker on low for 8 hours and they were perfect.
William Rafter
[email protected]This dish is perfect for a special occasion. It's elegant and impressive.
Yama Sultani
[email protected]I substituted chicken broth for the red wine and it turned out great!
Rosemary Sado
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pork shanks are so tender and flavorful.
Sobuj Hosan
[email protected]I followed the recipe exactly and the pork shanks came out dry and tough. I'm not sure what went wrong.
Ebiyo Faf
[email protected]The prosciutto and porcini mushrooms add a nice touch of flavor to this dish. I would definitely recommend trying it.
ali dhall
[email protected]I've made this recipe several times and it always turns out great. The pork shanks are always cooked perfectly and the sauce is always delicious.
Karma Gero
[email protected]This recipe was a hit at my dinner party! The pork shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.