Braised pork shank from Angelina's Italian Bistro - New York News

Braised pork shank from Angelina's Italian Bistro

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(WJBK) -

Get this recipe courtesy of Steve Paulson II, Executive Chef at Angelina Italian Bistro in Detroit.

Shank
1 Pork Shank
2oz Olive Oil
2 Cup Pork Stock
Salt & Pepper - To Taste

Heat oil in saute pan.  Once slightly smoking add pork shank seasoned on all sides with salt & pepper, and sear evenly on all sides.  Turn off heat and add pork stock immediately.  Cover with foil and finish in 350F oven until fork tender, approx 1hour.

Risotto
1/2 Cup Arborio Rice - Par-cooked
1/4 Cup Sweet Potatoes - Diced and Roasted
1TBS Shallot - Minced
1 tsp Garlic - Minced
1TBS Parmesan Cheese - Grated
1TBS Butter - Unsalted
Pinch  Cinnamon - Ground
Salt & Pepper  - To Taste
8oz Pork Stock

Saute shallots, sweet potatoes and garlic until lightly browned.  Add Par-cooked arborio rice, butter, parmesan cheese, cinnamon, salt & pepper and pork stock and simmer over low-med heat until rice has absorbed most the liquid.  Should be creamy, not mushy.

Glazed Carrots
4x French Top Baby Carrots - Halved Lengthwise
4oz Roasted Apple Demi Glace

Saute carrots in oil until lightly caramelized on med-high heat.  Add Demi to hot pan and let reduce until au sec (almost dry)

Apple Demi
6x Granny Smith Apples - Quartered
10x Shallots - Sliced
1Cup Jim Beam
12qt Pork Stock
3x Cinnamon Sticks
3x Bay Leaves
2TBS Black Peppercorns
1/2 Cup Brown Sugar

Saute apples and shallots in oil until lightly caramelized.  Add Jim Beam to Hot pan. BE CAREFUL whiskey will catch fire.  Once the alcohol has burned off, add remaining ingredients and simmer until reduced to 2qts.  Strain through fine mesh strainer.

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