Pig Keepers Cut

Dec 8, 2016 by

Pig Keepers Cut

 

When you kill a pig and are lucky enough to get everything back from your butcher you should have included shanks and hocks. If the pig is cured they are referred to as ham hocks and if not pork shanks. I usually do half and half with each pig so have two shanks and two hocks per pig. The beauty of these is NO ONE wants to buy them. The thing is they make the tastiest meal imaginable so I am quite happy that no one wants them. I want them all for me.

However, make sure your butcher labels them because a real free range pig has shanks that are almost identical in colour to cured hocks and when frozen it is virtually impossible to differentiate them. This is how this recipe came about. I had taken out of the freezer what I thought was a ham hock and put it on to simmer slowly from frozen. Yes, you can cook from frozen which is really handy.

Imagine my disappointment when I went out a couple of hours later to discover I had boiled a shank.

Change of dinner plans that night. But next day I pulled all the meat off and made this bowl of deliciousness. Perfect for winter, seasonal and nutritious and damn tasty.

Use one shank between two people.

Posh Pork Shanks Recipe (serves 4)
2 shanks
1 large red onion
2 fat cloves of garlic
4 sticks of celery very finely sliced
4 ladles of the cooking stock
2 good glasses of red wine
a good big handful each of oyster and shitake mushrooms or mushrooms with flavour
olive oil
1 tbsp flour
a decent knob of butter
salt and pepper

Simmer the shanks for a couple of hours. Allow to cool and remove from stock. Flake off the meat and reserve.
Saute the onions, garlic and celery in olive oil until softened. Season then add the mushrooms and cook down. Add a good knob of butter and continue cooking gently for a minute or so. Add a tablespoon of flour. Keep stirring to cook flour and then add the stock slowly. Add the wine. Then finally add the meat.

Simmer for another hour.

Serve with mashed potato or crusty bread and seasonal veg

Keep the stock for making soup or freeze in small tubs for adding to other dishes.

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