Pork Shanks with Prosciutto and Porcini Mushrooms

Cooking With Rania - "NEW YEAR’S PARTY RECIPES"
KDKA Pittsburgh Today Live 12/24/2008

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Pork Shanks with Prosciutto and Porcini Mushrooms

INGREDIENTS
1 ounce dried porcini mushrooms soaked in 1 cup boiling water
4 whole fresh pork shanks with rind (each 1-1/4 to 1-1/2 pounds)
4 tablespoons olive oil, divided
1 large onion, chopped
1 cup chopped carrots
1 cup chopped leeks (white and pale green parts on)
1/2 cup chopped celery
2 ounces prosciutto, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 cup chicken broth
3 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh rosemary, divided
Chopped fresh Italian parsley

DIRECTIONS
Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.
Preheat oven to 325 degrees. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and sauté until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in a single layer.
Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes.
Preheat oven to 425 degrees. Transfer pork to rimmed baking sheet. Brush with 1 tablespoon oil; sprinkle with 2 teaspoons sage, 1 teaspoon rosemary, and pepper. Roast pork until browned, about 20 minutes. Meanwhile, tilt pot and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper. Spoon sauce onto large shallow platter. Top sauce with pork, sprinkle with parsley, and serve.
Serves: 4


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