Braised Pork Shanks with Mushroom Dumplings

Name: Braised Pork Shanks with Mushroom Dumplings
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters beef stock; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 3 larges carrots, chopped; 2 ribs celery, diced small; 473 milliliters chicken broth; 237 milliliters chicken stock; 2 Tbsps finely chopped chives; 298 grams condensed cream of mushroom soup; 237 milliliters all-purpose flour; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 4 cloves garlic, peeled; 1 teaspoons garlic powder; 473 milliliters grapeseed oil; 2 Tbsps kosher salt; 1 large onion, diced small; 2 Tbsps cracked black pepper; 2 kilograms pork shanks each); 1 teaspoons salt; 296 milliliters self-rising flour; 237 milliliters sherry wine; 1 teaspoon smoked paprika

Braised Pork Shanks with Mushroom Dumplings might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 1068 calories, 109g of protein, and 30g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. A mixture of salt, paprika, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

In a shallow 9 by 9-inch baking dish, add the flour, salt, pepper, and paprika.

Ingredients you will need

Paprika

Pepper

All Purpose Flour

Salt

Equipment you will use

Baking Pan

Mix well. Dredge each pork shank into the flour until evenly coated. Shake off excess flour.

Ingredients you will need

Pork Shank

All Purpose Flour

Shake

In a large heavy casserole dish or Dutch oven over medium-high heat, add the grapeseed oil. Sear the shanks on all sides until evenly browned, about 5 to 7 minutes.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Casserole Dish

Dutch Oven

Remove the seared shanks to a platter.

Add onions, celery, carrots, garlic, rosemary and thyme to the Dutch oven. Cook stirring frequently until vegetables soften, about 3 to 4 minutes.

Ingredients you will need

Vegetable

Rosemary

Carrot

Celery

Garlic

Onion

Thyme

Equipment you will use

Dutch Oven

Add the sherry and allow the wine to reduce by half. Stir in the chicken broth and beef stock. Bring to a boil and add the shanks back to pan. Cover and put into the oven. Braise until the meat is fork tender and pulling away from the bones, about 2 to 2 1/2 hours. Turn oven off.

Ingredients you will need

Chicken Broth

Beef Stock

Sherry

Meat

Wine

Equipment you will use

Oven

Frying Pan

Remove the shanks from the pot and arrange on a quarter sheet tray, cover with foil and keep warm in the oven. Skim off any excess fat and strain liquid into a large mixing bowl, discarding the solids.

Equipment you will use

Mixing Bowl

Aluminum Foil

Oven

Pot

Put the strained liquid back into the braising pot and bring to a simmer over low heat.

Equipment you will use

Pot

Sift the flour, salt, garlic powder and pepper into a medium-sized mixing bowl.

Ingredients you will need

Garlic Powder

Pepper

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Combine the butter into flour with your hands until well incorporated.

Ingredients you will need

Butter

All Purpose Flour

Add the chives and the soup.

Ingredients you will need

Chives

Soup

Mix together well with your hands to form a soft dumpling dough. Drop the dumpling dough by the tablespoonfuls into the strained liquid with an additional 1 cup of chicken stock. Cook the dumplings for 8 to 10 minutes. Arrange the pork shanks on a platter and ladle the sauce and dumplings over top.

Ingredients you will need

Chicken Stock

Pork Shank

Dough