Recipe courtesy Robert Irvine
Programme: Restaurant: Impossible
6 pork shanks, 340-450g each
225g butter, softened
480ml red wine, such as cabarnet
960ml prepared veal stock or sauce
100g onions, diced small
100g celery, diced small
100g carrots, diced small
3 tbsp salt and pepper, equal blend, plus more for seasoning
2 tbsp grapeseed oil
Seasonal vegetables or pasta, to serve
2) Drizzle the shanks with the oil and sprinkle with the salt and pepper blend, ensuring the seasoning is even. Next, place the shanks, mirepoix (carrots, celery, onions), 480ml veal stock and the red wine in a roasting pan. Cover with foil and bake in the oven for 2 hours.
3) Once cooked, removed from the oven and remove the shanks from the simmered stock. Next, pour the simmered stock through a strainer into a medium saucepan.
4) Next, heat the simmered stock and remaining 480ml veal stock over medium heat and slow simmer. Season with salt and pepper. Remove from the heat and stir in the butter to finish. Serve with seasonal vegetables or pasta.
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