Braised Pork Shanks with Mushroom Dumplings (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Ingredients:
1 cup all-purpose flour |
2 tablespoons kosher salt |
2 tablespoons cracked black pepper |
1 teaspoon smoked paprika |
3 pork shanks (1 1/4 to 1 1/2 pounds each) |
2 cups grapeseed oil |
1 large onion, diced small |
2 ribs celery, diced small |
3 large carrots, chopped |
4 cloves garlic, peeled |
1 sprig fresh rosemary |
2 sprigs fresh thyme |
1 cup sherry wine |
2 cups chicken broth |
2 cups beef stock |
1 1/4 cups self-rising flour |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon freshly ground black pepper |
1 tablespoon butter |
2 tablespoons finely chopped chives |
1 (10.5-ounce) can condensed cream of mushroom soup |
1 cup chicken stock |
Directions:
1. Shanks:
2. Preheat the oven to 325 degrees F.
3. In a shallow 9 by 9-inch baking dish, add the flour, salt, pepper, and paprika. Mix well. Dredge each pork shank into the flour until evenly coated. Shake off excess flour.
4. In a large heavy casserole dish or Dutch oven over medium-high heat, add the grapeseed oil. Sear the shanks on all sides until evenly browned, about 5 to 7 minutes. Remove the seared shanks to a platter. Add onions, celery, carrots, garlic, rosemary and thyme to the Dutch oven. Cook stirring frequently until vegetables soften, about 3 to 4 minutes. Add the sherry and allow the wine to reduce by half. Stir in the chicken broth and beef stock. Bring to a boil and add the shanks back to pan. Cover and put into the oven. Braise until the meat is fork tender and pulling away from the bones, about 2 to 2 1/2 hours. Turn oven off. Remove the shanks from the pot and arrange on a quarter sheet tray, cover with foil and keep warm in the oven. Skim off any excess fat and strain liquid into a large mixing bowl, discarding the solids. Put the strained liquid back into the braising pot and bring to a simmer over low heat.
5. Mushroom Dumplings:
6. Sift the flour, salt, garlic powder and pepper into a medium-sized mixing bowl. Combine the butter into flour with your hands until well incorporated. Add the chives and the soup. Mix together well with your hands to form a soft dumpling dough. Drop the dumpling dough by the tablespoonfuls into the strained liquid with an additional 1 cup of chicken stock. Cook the dumplings for 8 to 10 minutes. Arrange the pork shanks on a platter and ladle the sauce and dumplings over top.
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