Braised Pork Shanks Recipe with Veggie Medley & Celeriac Puree
Delicious recipe for oven baked pork shank with vegetables and celeriac puree, an amazing suggestion for the festive table but also for a Sunday dinner with friends!
Ingredients
Ingredients for the pork shanks:
- 2 piece pork shanks without the skin (1300 g - 1500 g per shank)
- 200 grams dry onion cut into thin slices
- 150 grams celery finely chopped without the leaves and cleaned of the outer fibres
- 100 grams carrots finely chopped
- 100 grams sweet paprika
- 2 piece orange juice
- 850 grams meat broth
- 1 teaspoon curry powder
- 2 twigs fresh thyme or fresh oregano
- 100 ml olive oil
- salt
- freshly ground pepper
Ingredients for the garnish:
- 200 grams carrots cut into medium slices
- 200 grams celeriac cut in medium slices
- 200 grams leek cut into medium slices
- 200 grams celery cleaned of its outer fibres and cut into medium slices
- 1/2 glass dry white wine
- 50 grams olive oil
- salt
- freshly ground pepper
Ingredients for the celeriac puree:
- 500 grams celeriac peeled and cut into large cubes
- 100 grams leek only the white part, finely chopped
- 1 piece potato medium-sized, peeled and cut into large squares
- 500 grams fresh cow milk
- 500 grams low fat cream
- 1/2 teaspoon grated nutmeg
- salt
Instructions
- Preheat the oven to 160℃ degrees (320℉).
- Wash the shanks, dry them very well with paper towels and add salt and pepper.
- In a wide saucepan and once hot, add the olive oil and sauté the pork shanks very well on all sides until they turn pink and then place them in a deep oven-safe pan.
- In the same pan, add a little more olive oil and sauté the vegetables along with the curry and sweet paprika, a little salt and a little pepper until they soften and turn golden brown.
- Add the vegetables to the pan around the pork shanks and add the orange juice along with the meat stock and thyme. Make sure to cover the vegetables with the stock and add a little water if needed to supplement.
- Cover the pan with the lid and bake for 3 hours. After 2 hours check if there is any broth in the vegetables.
- When the pork shanks are ready, remove them to a platter and keep them warm covered with non-stick paper and foil.
- Put the vegetables in a tall colander and press with a mash press to get as much stock as you can to make the garnish.
For the garnish:
- In a non-stick pan and once hot, add olive oil and sauté the vegetables with a little salt until they turn golden brown.
- Add the wine and add the vegetable stock that you have taken from the cooked vegetables in the pan and leave over a low heat to soften and blend the flavours together.
For the celeriac puree:
- In a heavy-bottomed tall pot, add the celery, leek, potato, milk, cream, nutmeg and a little salt and cook the vegetables over medium heat until tender. Stir periodically with a wooden spoon and be careful not to let the vegetables stick to the pot.
- When the vegetables are cooked, puree them with a stick blender and put the puree in a large bowl.
To assemble:
- Place the cooked pork shanks in the center of a large platter and around the center add the garnish you prepared and serve with the celery puree.
Notes
Tips: Each shank is enough for two people and should weigh about 1300 to 1500 grams so that they can be cooked in three hours.
If you buy shanks with the skin on, the cooking time in the pan is longer than three hours, because they are harder and need extra cooking.