Pork Shanks
\n1\/2 pound lard
\n1 C. all-purpose flour
\n2 T. kosher salt
\n2 T. cracked black pepper
\n1 tsp. smoked paprika
\n4 pork shanks, 1-1\/2 pounds each
\n1 C. diced onion
\n1\/2 C. diced celery
\n1\/2 C. diced carrots
\n4 garlic cloves, peeled
\n1 sprig fresh rosemary
\n2 sprigs fresh thyme
\n1\/4 C. sherry wine
\n1\/4 C. Marsala wine
\n2 C. chicken broth
\n2 C. beef stock
\nCorn starch slurry, if necessary<\/p>\n
Preheat the oven to 350 degrees F. Heat lard in large, heavy casserole dish or Dutch oven over medium-high heat. In large bowl, combine flour, salt, pepper, and paprika; dredge pork shanks, shaking off excess flour. Sear shanks on all sides until evenly browned, about 5 to 7 minutes; remove to platter. Add onions, celery, carrots, garlic, rosemary and thyme to the cooking pot; cook, stirring frequently, until vegetables soften, about 3 to 4 minutes. Add wines; reduce volume by 1\/2. Stir in broth and stock; bring to boil and add shanks back to pan. Cover; put in oven; braise until meat is fork-tender and pulling away from bones, about 2 to 2-1\/2 hours. Remove shanks and keep warm. Skim excess fat; strain liquid into large mixing bowl, discarding solids. Put strained liquid back into braising pot; bring to simmer over low heat. After cooking dumplings (recipe follows), adjust seasonings. Thicken sauce with cornstarch slurry, if needed.<\/p>\n
Mushroom Dumplings<\/p>\n
1\/4 C. butter
\n8 ounces assorted mushrooms, diced small
\n1 C. all-purpose flour
\n2 tsp. baking powder
\n1 tsp. sugar
\n1\/2 tsp. salt
\n1 T. cold butter
\n1\/2 C. milk, approximate
\n1 T. chopped fresh parsley<\/p>\n
Heat butter in saucepan over medium heat; add mushrooms and saut\u00c3\u00a9 until fully cooked and dry. Allow to cool while making dumplings. In medium-sized bowl, sift together flour, baking powder, sugar and salt; cut in butter until dough is crumbly; stir in enough milk to form soft dough; blend in cooled mushrooms. Drop by large spoonfuls into boiling reserved braising liquid; cover and simmer 10 minutes (do not lift lid). Place 2 or 3 dumplings in large soup-style serving dish. Lean one pork shank on the dumplings; generously ladle with thickened sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork Shanks 1\/2 pound lard 1 C. all-purpose flour 2 T. kosher salt 2 T. cracked black pepper 1 tsp. smoked paprika 4 pork shanks, 1-1\/2 pounds each 1 C. diced onion 1\/2 C. diced celery 1\/2 C. diced carrots 4 garlic cloves, peeled 1 sprig fresh rosemary 2 sprigs fresh thyme 1\/4 C. sherry wine 1\/4 C. Marsala wine 2 C. chicken broth 2 C. beef stock Corn starch slurry, if necessary Preheat the oven to 350 degrees F….<\/p>\n