| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Pork shanks, or shins |
|
|
Lard |
| 1/2 |
md |
Spanish onion, in 1/2" dice |
| 1 |
|
Rib celery, chopped, in 1/2" pieces |
| 1 |
md |
Carrot, chopped, in 1/4" coins |
| 2 |
|
Cloves garlic |
| 1 |
|
Sprig rosemary |
| 6 |
|
Juniper berries |
| 1 |
|
Clove |
| 2 |
c |
Dry white wine |
| 1 |
c |
Veal stock |
INSTRUCTIONS
Rinse and dry shanks and remove hairs and hard skin and season with salt
and pepper. In a heavy bottom Dutch oven, heat lard over medium heat and
place shanks in pan. Sear until dark golden brown on all sides and remove.
Add onion, celery, carrot, garlic, rosemary and juniper,clove and cook
until just softening, 4 to 5 minutes. Place shanks back into pan onto
vegetables. Add wine and stock and bring to boil. Reduce heat to simmer and
cover. Cook for 1 hour and 45 minutes, turning every half hour. Meat will
be falling off bone. Carve into large chunks and serve with blaukraut.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue
<suechef@sover.net> on Apr 14, 1997
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