Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering
• 6 skinless pork shanks, trimmed osso buco style
• Flour for dredging
• Vegetable oil, as needed
• 1 lb. each: diced red onion, diced celery, diced carrot, and
diced green apple
• 3 oz. BelleWood Acres Apple Brandy
• 1 oz. BelleWood Acres Apple Syrup
• 1 gallon chicken or pork stock
• “magic dust”: combine ½ cup kosher salt with 1 teaspoon each of
black pepper, granulated garlic, onion powder, ground coriander,
dry yellow mustard; and ½ teaspoon each of ground ginger and
ground sage
Heat a large heavy pot on stove, add up to a half-inch of oil and check that it is hot enough to sear. Roll pork shanks in flour that has been well seasoned with “magic dust.” Sear/brown all sides of pork in the oil, being careful not to crowd the pan or burn the flour. Remove pork from pan and put into baking dish or crock pot.
Place three quarters of the apple/onion/carrot/celery mixture into the pot and stir to deglaze. When veggies are softened, add brandy and syrup, being careful to control any fire that may result. Add chicken stock to pan, bring to near boiling, then pour mixture into baking pan so pork is covered. Seal up pan with film and foil and bake in oven at 325 degrees for about 90 minutes. When pork is fully cooked, remove from the baking pan and season each piece with more magic dust. Put reserved apple mirepoix in the roasting pan and cook on high until hot. Then add some of the jus that the pork was cooked in and let reduce/thicken. Spoon the mirepoix onto the plate, place pork shank and ladle the reduced sauce over the plate. Garnish with parsley or fresh apple skins.
Served with a Creamy Polenta
