Confit of Berkshire Pork Shank

Confit of Berkshire Pork Shank

For the Shanks

4 14-16 oz. Pork Shanks

4 sprigs Thyme

2 Bay Leaves

4 cloves Garlic

2 Rosemary Sprigs

Salad Oil, Rendered Duck Fat, to cover

Place shanks and all aromatics in baking dish, at least as tall as the shanks. Cover with the salad oil or Duck Fat, cover with first plastic wrap then Aluminum foil, and place in a 275' oven until the shanks are tender, approx 3 hours-reserve

For the Sauce

1 lb. Assorted Wild Mushrooms, cleaned and quartered

2 medium Leeks, cleaned and sliced thinly, white parts only

1/4 cup Olive Oil

4 Tbsp. Fresh Thyme, chopped

1 cup cooked Black Eye or Pink Eye Peas, cooked

3 cups Smoked or Light Chicken Stock

Kosher Salt, Freshly Ground Black Pepper

Toss the mushroom in most of the olive oil and half the chopped thyme, roast in a 300' oven until tender. Add the rest of the olive oil into a saucepot over medium high heat- add the leeks and garlic, cook until the leeks turn translucent and garlic begins to brown. Add the chicken stock and the peas, bring to a simmer. Add the roasted mushrooms and the rest of the thyme, season with the salt and pepper.

To serve, place 1/4 cup of cooked grits into 4 bowls, place a shank in each, and ladle over the mushroom fricasse.


Noon Cooking - March 9, 2011