Braised Veal Shanks with Porcini and Potatoes
INGREDIENTS:
4 ts Caraway seeds, crushed in a 4 Carrots, peeled and
-mortar witha pestle -diagonally sliced
2 lg Cloves garlic, minced, 2 Bay leaves
-divided 2 1/2 lb Green cabbage (1 head),
2 ts Salt -quartered, cored and
1 ts Ground pepper Sliced, divided
3 lb Boneless double-loin 1 cn Beer (12 ounces)
-center-cut pork roast * 2 tb Light unsulfured molasses
3 tb Olive oil, divided 1/2 c Canned beef broth
1 lg Onion, sliced
4 ts Caraway seeds, crushed in a 4 Carrots, peeled and
-mortar witha pestle -diagonally sliced
2 lg Cloves garlic, minced, 2 Bay leaves
-divided 2 1/2 lb Green cabbage (1 head),
2 ts Salt -quartered, cored and
1 ts Ground pepper Sliced, divided
3 lb Boneless double-loin 1 cn Beer (12 ounces)
-center-cut pork roast * 2 tb Light unsulfured molasses
3 tb Olive oil, divided 1/2 c Canned beef broth
1 lg Onion, sliced
* This is made by tying two boneless pork loins together. If you can't find one, ask your butcher to prepare it for you.
Combine 2 teaspoons of the crushed caraway seeds, the garlic, salt and pepper in a bowl. Place the pork in a glass baking dish and rub with the spice mixture. Cover and chill for up to 24 hours.
Preheat the oven to 350F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, carrots, bay leaves and 1 teaspoon of the caraway. Saute for about 8 minutes or until the vegetables are softened. Transfer to a roasting pan. Heat 1/2 tablespoon of the oil in the same pan over high heat. Add half of the cabbage and 1/2 teaspoon of the caraway; saute for about 4 minutes or until the cabbage begins to wilt. Repeat with another 1/2 tablespoon of the oil, the remaining cabbage and 1/2 teaspoon of the caraway. Add all of the wilted cabbage mixture to the onion mixture and mix to blend. Season with salt and pepper.
Heat the remaining tablespoon of the oil in the same skillet over high heat. Add the pork, and brown on all sides, about 10 minutes. Set the pork atop the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Pour over the vegetables. Add the broth.
Roast the pork and vegetables for 45 minutes. Turn the pork over and continue roasting until a thermometer inserted into the thickest part registers 145F, about 45 minutes. Place the pork on a cutting board or work surface. Discard the bay leaves. Use a slotted spoon to place the vegetables on a serving platter. Slice the pork and place on top of the vegetables. Transfer the cooking juices to a small saucepan and boil for 5 minutes, then spoon over the pork.
Makes 6 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [
Combine 2 teaspoons of the crushed caraway seeds, the garlic, salt and pepper in a bowl. Place the pork in a glass baking dish and rub with the spice mixture. Cover and chill for up to 24 hours.
Preheat the oven to 350F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, carrots, bay leaves and 1 teaspoon of the caraway. Saute for about 8 minutes or until the vegetables are softened. Transfer to a roasting pan. Heat 1/2 tablespoon of the oil in the same pan over high heat. Add half of the cabbage and 1/2 teaspoon of the caraway; saute for about 4 minutes or until the cabbage begins to wilt. Repeat with another 1/2 tablespoon of the oil, the remaining cabbage and 1/2 teaspoon of the caraway. Add all of the wilted cabbage mixture to the onion mixture and mix to blend. Season with salt and pepper.
Heat the remaining tablespoon of the oil in the same skillet over high heat. Add the pork, and brown on all sides, about 10 minutes. Set the pork atop the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Pour over the vegetables. Add the broth.
Roast the pork and vegetables for 45 minutes. Turn the pork over and continue roasting until a thermometer inserted into the thickest part registers 145F, about 45 minutes. Place the pork on a cutting board or work surface. Discard the bay leaves. Use a slotted spoon to place the vegetables on a serving platter. Slice the pork and place on top of the vegetables. Transfer the cooking juices to a small saucepan and boil for 5 minutes, then spoon over the pork.
Makes 6 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [