This title is a mouthful, it fills the eye, satiates the belly. Some thought went into this dish as it’s my first foray into the Royal Foodie Joust, hosted monthly by Jenn, The Leftover Queen.
Each month a winner is chosen and the victor gets to choose the three key ingredients that must be used for the ensuing challenge.
Gild, The Voodoolily won in February and she chose pork, citrus and pink peppercorns as this month’s ingredients for the challenge.
I had no actual dish in my roster of dishes that would fit the bill so a little contemplating and experimentation was going to be way to go.
Call it cooking without a net, crap-shoot cuisine, blind-faith braising.
I chose to use a pork shank for this dish and although it looks like it’s huge for a single serving, relax…there’s a lot of bone there.
Marinading, searing and braising put this pork shank through a good workout and the final touch is added with a Greek flair, by adding a Avgolemeno Sauce to round out this dish.
I was very pleased with the look, aroma and taste of the dish. Look at the colour of the meat, the sauce coloured by pink peppercorns and sweet paprika.
The pork was rendered to a “fall off the bone” state, laid upon a body of tender chunks of celery root and braised leeks.
Braised Pork Shanks With a Pink Peppercorn Avgolemeno
2 pork shanks
2 sprigs of rosemary, bruised
1 tsp. chopped fresh sage
6 cloves of garlic, minced
1/4 cup olive oil
juice of 1/2 lemon
1/4 cup white wine + 1/4 cup for deglazing
1 tsp. salt
5 whole allspice
10 pink peppercorns, cracked
1 Tbsp. sweet paprika
2 bay leaves
1 cup of chicken stock
1/2 cup tomato passata
1/2 cup water
salt and pepper to taste
3 leeks, greens removed and white parts slit partway sidesways (to remove sand & grit)
1 celery root, peeled and cut into chunks
Preheated 400F oven
- In a bowl, add your rosemary, sage, garlic, wine, pink peppercorns, allspice, lemon, oil, salt and pepper and mix well.
- Score your pork shanks in a criss-cross manner so the fat renders during cooking.
- Rub the marinade all over the pork shanks and place in a bag and marinade for 2 hours in the fridge. Return to room temperature before cooking.
- Place a large skillet over medium high-heat and add some vegetable oil tosear the skin sides of your pork shanks and place in a roasting pan (with a cover). Discard the oil.
- Add your leftover marinade, celery root chunks and leeks to the roasting pan (around the pork shanks).
- Deglaze your skillet with the remaining white wine, tomato passata and stock, scraping up all the brown bits. Pour over the contents of the roasting pan.
- Season your vegetables with some salt and pepper and the sweet paprika.
- Cover the vessel with a lid and place in oven for 30 minutes at 400F and reduce to 350F for the remaining 90 minutes.
- Remove from the oven and keep the lid on to keep warm.
- Meanwhile in a bowl, prepare your Avgolemeno Sauce by beating your eggs and flour and while still beating, add your lemon juice plus 1/8 cup of cold water.
- Take a ladle of braising liquid and whisk into the Avgolemeno mixture.
- Add your Avgolemno Sauce to the braised pork and veggies and gently shake the pot back and forth for the sauce to penetrate the meal. Check and adjust seasoning with salt and pepper.
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