Braised pork shanks with borlotti beans
Instructions:
- The pork foreshank is the leg section of the hog that is connected to the shoulder, and the hindshank is the portion that connects to the rump. I prefer the meatier hindshank and suggest you use it here—although either will taste mighty good. More important, try to buy heirloom pork from hogs that are raised responsibly by farmers who treat them humanely. They might be called Large Blacks, Berkshire, Red Wattle, Tamworth, or Gloucestershire Old Spots, which are breeds that were common in bygone days.
- beans
- ½ pound dried borlotti (cranberry) beans
- 1 whole garlic head, cloves separated
- 1 cup extra virgin olive oil
- 1 Onion Brulee
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 4 ounces bacon, cut into large dice
- 5 fresh flat-leaf parsley stems
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Pinch of crushed red pepper flakes
- 1½ quarts chicken stock
- 1 tablespoon kosher salt
- 2 tablespoons sherry vinegar
- brine
- 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries
- pork
- Four 1-pound pork hindshanks
- ½ cup vegetable oil
- 1 carrot, peeled and cut into large dice
- 1 celery rib, cut into large dice
- 2 cups dry white wine
- ½ cup Stewed Tomatoes
- 1 quart veal stock or chicken stock
- to serve
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside.
- Use a broad knife to crush the garlic cloves, still in their skins.
- Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften.
- Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape.
- Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use.
- To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature.
- To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrig¬erate for 3 hours.
- Preheat the oven to 300 F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or brais ¬ ing pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown.
- Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.
- Cover, transfer to the oven, and cook for 2 to 3 hours, until the meat is fork tender. Remove from the oven and let the pork and its juices reach room temperature.
- Heat the beans and enough of their cook¬ing liquid to keep them moist over medium heat until heated through. Stir in the butter and cook until melted. Add the parsley and stir gently to mix. Taste for seasoning.
- Reheat the pork shanks over medium-high heat until heated through and taste for seasoning. Put 1 pork shank in each of 4 shallow serving bowls and ladle about 1 cup of sauce over each. Spoon beans on top of each shank and include any vegetables and bacon still intact.