Braised Portobello Pea Pork Shank with Red Wine Thyne Tarragon Sauce and Creamy Garlic Pecorino Caul

So it’s still a little chilly out... and everyone is pretty down about summer taking to long to get here. Well there is one good thing about chilly nights... braised comfort food! 

Pork shanks are one of the cheapest cut of meats, but prepared the right way, with a rich sauce and slowly braised, they will taste like the most expensive cut!

There is something about peas and pork that work so well, here is my take on it and of course a little twist on the traditional mash potatoes!

What you’ll need: (serves 4)

Braised Pork -

• 4 Pork shanks

• 3 tbsp of flour

• 2 cloves of garlic

• 1/2 cup of red wine

• 1/4 cup of sliced red onion

• 2 cups chicken broth

• 1 tsp of butter

• 2 large sage leaves (or 4 sage leaves)

• 2 stems of fresh thyme

• 1 large stem of fresh tarragon

• 1 cup of frozen peas

• Salt & pepper to taste

• Olive oil 

Cauliflower mash -

• 1 head of cauliflower 

• 2 tbsp of Pecorino cheese

• 1/2 cup of 35% cream

• 3 garlic cloves

• 2 tbsp of fresh chives

• 1 1/2 cup of chicken broth

• Salt & pepper to taste

• Olive oil

What you’ll do:

Salt & pepper each side of your Pork shanks. Place your flour (set aside 1 tbsp) on a flat surface, take each Pork shank and coat with flour on each side. Set aside. In a cast iron braiser or Dutch oven (or a regular skillet) drizzle some olive oil and sear each Pork shank on all sides, so it is evenly brown. Remove and set aside. In the same braiser, on medium, melt the butter, add the chopped portobellos, crushed garlic  and onions. When they start sweating, add 1 tbsp of flour, cook for 60-90 secs to remove flour flavour. Add the red wine, cook until completely dissolved, add the chicken broth. 

When everything is combined, add the fresh herbs. Cook for 5 mins. Heat oven to 325 degrees. (If you used a skillet for the first part, take a roasting pan, add broth and Pork shanks and cover with aluminum foil) Add Pork shanks to broth, and place in oven. Cook for 90-120 mins at 325 degrees, untill meat is very tender. Every 30 mins baste the Pork shanks ( meaning drizzle the hot liquide on top of the meat.) Make your Cauliflower Mash.

Cut your cauliflower, so you are only left with the florets.

In a deep skillet, add the chicken broth and bring to a boil, add the cauliflower florets. Add a lid to the skillet and reduce to Medium. You want the cauliflower to be submerged in the broth at about 1/4. The lid will help to steam the cauliflower until tender.

Steam for 10-15 mins untill very tender. Remove from skillet.

If you want you mash very creamy - you will   purée your cauliflower.

If you want your mash to be thicker - you will use a potatoe masher and mash your cauliflower.

In a saucepan, drizzle some olive oil and cook the crushed garlic. Add your mashed cauliflower, cook 1 mins. 

Add the cream, fluff with a fork or whisk and cook for 2 mins.

Add the chives and Pecorino cheese. Add salt and pepper to taste. - Set aside. Once the meat is tender - Remove the meat from braiser, place braiser back to stove top, and cook liquid on medium-high, add the peas, and cook until peas are cooked through and sauce thickens. Plate Cauliflower mash and add a Pork shank on top. Drizzle with the portobello pea sauce over it. Serve with your favorite fried greens - I think olive oil fried rapini is delicious with this!

Enjoy!