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Braised Pork Shank with Chorizo and Lomo Home Fries and Garlic Rapini

08

May
2015

Braised Pork Shank with Chorizo and Lomo Home Fries and Garlic Rapini

On 08, May 2015 | In | By admin

*Serves 4 people

Shanks

4 ea. pork shanks

1 ea. yellow onion (peeled and chopped)

1 ea. carrot (peeled and chopped)

1 bottle sparking apply cider

4 ea. sage leaves

4 oz. sherry wine vinegar

1 gallon chicken stock

Salt and pepper

2 oz. olive oil

wood chips for smoking

*Season the shanks with salt and pepper. Heat the wood chips in a pan and put smoking chips and shanks in a 500 degree oven. Brown them in the oven and allow them to smoke. Once golden brown, remove from the oven. Heat olive oil in a large rondeau and add the vegetables. Cook until soft. Add the cider and vinegar. Reduce by 1/2 and then add the stock and the shanks. Braise in a 300 degree oven for 3 hours or until soft but not to the point where it falls off the bone. Reduce the stock to sauce consistency.

Chorizo and Lomo Home Fries

*Serves 4 people. Preparation time: 10 minutes. Cooking time: 20 minutes.

2 ea. Yukon gold potatoes (washed)

2 oz. sliced chorizo (Spanish one)

2 oz. lomo sliced (cured pork loin)

1 oz. chopped herbs (parsley, thyme, basil)

butter

salt and pepper

olive oil

*Preheat oven to 350 degrees. Slice potatoes and season with olive oil and salt. Bake until tender. Heat a heavy bottom saute pan over medium heat. Add potatoes and butter. Brown on all sides. Add the meat and herbs and heat until the meats are slightly crispy. Check seasoning and serve.

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