Sunday, January 15, 2012

Blood Orange and Star Anise - Braised Pork Shank by Chef Steve Litke, at the Farmhouse Inn and Restaurant

Blood Orange and Star Anise - Braised Pork Shank


2 Tablespoons Olive Oil
2 small onions, diced into one half inch pieces
2 small carrots, diced into one half inch pieces
2 cloves of garlic - minced
4 stalks of celery, diced into one quarter inch pieces
1/2 lb pound of pancetta, diced fine
5 star anise, whole
1/2 bottle of red zinfandel, or another good red wine
2 quarts of chicken stock
4 pork shanks, organic if you can find it
1 teaspoon ground fennel
2 Tablespoons canola oil
5 blood oranges


1. Preheat your oven to 300 degrees. Heat the olive oil in a large skillet and saute the vegetables and pancetta until soft. Add the star anise and saute for 5 more minutes. Add the wine and stock and bring to a boil.

2. Season the pork shanks with the fennel, salt and pepper. In a large roasting pan, heat the canola oil. Brown the pork shanks on all sides. Then add the stock mixture to cover, cover all with foil tightly and put into the oven. Roast this for 3 hours, or until tender. Cool in the sauce, overnight.

3. Next, remove the shanks from the sauce. Bring the sauce to a boil, then remove from the heat. Strain the solids. Pour the sauce over the shanks reheat at 400 degrees, for approximately 25 minutes, while making sure to baste the shanks often.

4. Serve the pork shanks with the sauce, and scatter with blood orange segments.

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