Braised And Roasted Pork Shanks With Prosciutto And Porcini Mushrooms Recipes

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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



Braised and Roasted Pork Shanks With Prosciutto and Porcini Mushrooms image

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.

1 ounce dried porcini mushrooms
1 cup boiling water
4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)
4 tablespoons olive oil, divided
1 large onion, chopped
1 cup chopped carrots
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped celery
2 ounces prosciutto, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 cup low-salt chicken broth
3 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh rosemary, divided
Chopped fresh Italian parsley

CRISPY BRAISED PORK SHANKS

Provided by Guy Fieri

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 26



Crispy Braised Pork Shanks image

Steps:

  • Coat a large pot or Dutch oven with peanut oil over medium-high heat. Add the garlic, celery and onions. Cook until the vegetables are browned, about 5 minutes. Add the shanks to the pot along with the salt, peppercorns, bay and thyme. Pour in the chicken broth and wine, then add enough water to just barely cover the shanks. Bring to a boil then reduce heat, cover and simmer for 1 hour 30 minutes.
  • Remove the shanks from the pot and set on a wire rack over a sheet tray. Allow the shanks to drain and cool, 25 to 30 minutes. If you have time, you can also place the shanks in the refrigerator, uncovered, for 2 to 3 hours (this will really help dry the outsides of the shanks so that when you fry them they will get super crispy and also won't splatter as much).
  • Pat the cooled and drained shanks dry with paper towels. Sprinkle with salt and pepper. Heat 3 inches of peanut oil in a deep, heavy pot, such as a Dutch oven or tall stock pot, to 350 degrees F. Working in batches, carefully add the shanks to the pot, skin-side down. Cover and leave slightly ajar until the oil settles. Cook, turning once, until the shanks are golden brown and crispy, 10 to 15 minutes. Drain and season with salt. Repeat with the remaining shanks. Serve crispy fried pork shanks with the Fried Caper and Lemon Gremolata and chimichurri sauce if using.
  • Place the golden raisins in a bowl of hot water with 1 tablespoon of the honey and gently squeeze them with the back of a spoon to plump them back up. Rehydrate for 2 to 3 minutes. Drain and set aside.
  • Heat 1/2-inch oil to 350 degrees F in a saute pan over medium-high heat. Fry the capers for 30 to 45 seconds. Drain and set aside.
  • Combine the parsley, lemon zest, lemon juice, shallots, garlic, remaining 1 tablespoon honey, fried capers and raisins in a mixing bowl and stir. Season with salt and pepper. Drizzle with the olive oil and set aside to allow the flavors to come together, 10 to 15 minutes.

Peanut oil, for deep frying
6 cloves garlic, peeled
2 ribs celery, halved
1 onion, quartered
3 pork hind shanks
2 tablespoons kosher salt, plus extra for seasoning
2 teaspoons whole black peppercorns
2 bay leaves
2 sprigs fresh thyme
4 cups low-sodium chicken broth
1 cup dry white wine
Freshly ground black pepper
Pinot noir, for serving
Fried Caper and Lemon Gremolata, recipe follows
Prepared chimichurri sauce, for serving, optional
1/3 cup golden raisins
2 tablespoons honey
Vegetable oil, for frying
1/3 cup capers, drained
1/4 cup chopped fresh Italian parsley
1/2 teaspoon lemon zest
Juice of 1 lemon
2 medium shallots, finely diced (about 1/2 cup)
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

SUCCULENT BRAISED PORK

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14



Succulent Braised Pork image

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

BRAISED PORK SHANK IN COCONUT JUICE

Provided by Corinne Trang

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11



Braised Pork Shank in Coconut Juice image

Steps:

  • Gently place the eggs in a pot and just cover with water. Bring to a gentle simmer over medium-low heat and cook until soft-boiled, about 5 minutes (about 2 minutes for quail eggs.) Rinse under cold water and allow to cool completely. Carefully shell the eggs intact. Make a caramel by combining the sugar and 1/4 cup water in a heavy-bottomed pot over medium heat. When the sugar is melted and turns a rich gold, about 8 minutes, remove the pot from the heat and stir in the coconut juice and fish sauce (or 3 cups water and the soy sauce.) Reduce the heat to low and stir until the sauce is completely smooth. Add the pork shanks, turning them to coat evenly on all sides. Add the scallions, ginger, garlic, chilies, star anise, and five-spice powder, and simmer, covered, turning shanks occasionally, until the meat is fork tender, about 4 hours. With a ladle, skim off the fat and add the eggs. Continue simmering, ladling sauce over the eggs occasionally, until the eggs turn golden and cooked through, about 5 minutes.

4 to 6 chicken or duck eggs or 12 quail eggs
Water to cook eggs, plus 1/4 cup water for caramel
1/3 cup sugar
3 cups young coconut juice (if using fish sauce)
1/2 cup fish sauce or thin soy sauce
2 (2-pound) pork shanks, bone in and with rind
5 scallions, trimmed, halved, and white bulbs lightly crushed
3 large cloves garlic, peeled and lightly crushed
3 or more dried red chilies
5 star anise
1/2 teaspoon five-spice powder

BRAISED PORK SHANK

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h

Yield 6 to 12 servings

Number Of Ingredients 21



Braised Pork Shank image

Steps:

  • For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
  • Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
  • After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
  • For the braise: Preheat the oven to 300 degrees F.
  • Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
  • Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
  • Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
  • The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 tablespoon coriander seeds, toasted
1 tablespoon whole black peppercorns
2 sprigs rosemary
1 bay leaf
1 head garlic, halved
6 pork shanks
Canola oil
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1 cup rough chopped celery (about 2 stalks)
2 cups rough chopped Spanish onion (about 2 onions)
1 cup rough chopped carrot (about 1 medium carrot)
3 cloves garlic, smashed
1 sprig rosemary
Small bundle thyme, tied with butcher's twine
2 cups white wine
2 cups apple cider
16 cups chicken stock

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY

This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)

Provided by Acerast

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7



Braised Pork Roast With Garlic and Rosemary image

Steps:

  • Preheat the oven to 400F.
  • In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
  • In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
  • Brown the pork roast on all sides, about 2 minutes per side.
  • Remove the pot from the heat and stir the milk into the pan juices.
  • Spread the garlic-rosemary paste over the top of the roast and cover the pot.
  • Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
  • Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
  • Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
  • Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
  • Slice the roast and serve with the sauce spooned over.
  • Especially good with mashed potatoes, rice or egg noodles.

Nutrition Facts : Calories 612.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 201, Sodium 1123.2, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 66.8

7 garlic cloves, minced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dry rosemary
2 1/2 teaspoons sea salt or 2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
3 lbs boneless pork roast
1 1/2 cups whole milk, plus more if needed

ROASTED PORK SHANKS

Make and share this Roasted Pork Shanks recipe from Food.com.

Provided by The Anciaux Family

Categories     Pork

Time 3h30m

Yield 4 pork shanks, 4 serving(s)

Number Of Ingredients 6



Roasted Pork Shanks image

Steps:

  • Put 4 large pork shanks into a large pot, and cover with brine solution made from 2 T salt per 1 quart of water. Leave in refrigerator overnight.
  • Cover the bottom of a roasting pan with one layer of thickly sliced onions. Discard the brine that the pork shanks were soaking in and place the shanks on top of the layer of onions in your roasting pan. Season with garlic salt and pepper.
  • Slow roast the pork shanks at 300 degrees until they are 160 degrees and very tender with a brown, crispy skin. This will take at least 3 - 5 hours depending on the size of the shanks that you use. Baste with a good amber or dark beer (not guiness) every 30 minutes. The drippings in the bottom of the pan make an excellent gravy!
  • Serve with Spatzle and Red Cabbage for a great German meal!

Nutrition Facts : Calories 68.1, Fat 0.1, Sodium 5.7, Carbohydrate 10.6, Fiber 1.1, Sugar 3.2, Protein 1.1

4 pork shanks (unsmoked)
salt
pepper
garlic salt
2 large sweet white onions
1 (12 ounce) bottle dark beer

SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT

Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 11



Sage & prosciutto pork with rich mushroom ragout image

Steps:

  • Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
  • Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
  • Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
  • On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.77 milligram of sodium

3 pork tenderloins , about 300g/10oz each
18 slices prosciutto
18 sage leaves
juice of 1 lemon
3 shallots
25g dried porcini mushrooms
2 tbsp olive oil
250g chestnut mushrooms , sliced
4 tbsp marsala or dry sherry
1 tbsp tomato purée
1 tbsp roughly chopped fresh flatleaf parsley

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From pinterest.co.uk


BRAISED PORK ROAST WITH MUSHROOMS AND TOMATOES | RICARDO
In a large ovenproof pan, brown the meat in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Set the meat aside on a plate. In the same pan, brown the vegetables in the remaining oil (15ml/1 tbsp). Sprinkle with the flour and mix thoroughly. Deglaze with the wine. Add the broth and tomatoes. Bring to a boil, whisking constantly.
From ricardocuisine.com


PORTUGUESE ROASTED PORK SHANK RECIPE - SHARE-RECIPES.NET
Portuguese Roasted Pork Shank Recipe TfRecipes. 3 hours ago Tfrecipes.com Get All . Portuguese Roasted Pork Shank Recipe 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, …
From share-recipes.net


OVEN ROASTED PORK SHANKS | RECIPE | PORK ROAST IN OVEN, PORK …
Michael Symon's Braised Pork Shanks with Shaved Brussels Sprout Salad. Braised Pork Shanks with Shaved Brussels Sprouts Recipe Courtesy of Michael Symon Serves 6 to 8 6 pork shanks Brine 1 gallon water 1 cup kosher salt ½ cup sugar 1 head garlic, halved 2 sprigs. Susy Slais. Michael Symon.
From pinterest.com


BRAISED PORK SHANKS - STEPHANIE IZARD
Braised Pork Shanks. in a small dry skillet set over medium heat, toast spices while stirring constantly until fragrant, about 2 minutes. in a large stockpot combine water, salt, sugar, toasted spices, and aromatics. bring to a boil. once the brine begins to boil remove from heat and cool to room temperature. place the pork shanks and ice in a ...
From stephanieizard.com


ROASTED PORK SHANKS - RECIPE - TASTYCRAZE.COM
Pierce the pork shanks all over with a fork. Mix the wine with all the spices and pour the mixture over the meat. Allow to stand for 1 night. The next day, transfer the shanks to a greased oven dish, add a cup of olive oil, cover with foil and put to bake for about 2 and 1/2 hours. Throughout the time it takes to cook them, turn the shanks over ...
From tastycraze.com


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