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Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!

Ingredients:-

Pork Sharks

1 Onion

2 Cloves of Garlic, minced

2 Carrots, cut into batons

¼ tube of Tomato Purée

A glug of Cider vinegar

½ tsp Chilli flakes

A spring of fresh Rosemary

¼ tsp toasted Cumin / Coriander seeds

¼ tsp Dill

¼ tsp Paprika

A tin of chopped Tomatoes

2 Bay leaves

1 pint of Stock

Oil

Salt & Pepper

Method:-

(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.

(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.

(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.

(4) Add the Vinegar and stir until the Vinegar has evaporated.

(5) Add the stock and bring to the boil.

(6) Reduce the heat an simmer for 5 minutes.

(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.

(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.

(9) The meat should be very tender and almost falling off the bone

We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.

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Details: Written by Tony Carson; Category: Recipes; Created: 06 October 2018

We often “Raid” the fridge at our local Polish Deli. They generally have a wide selection of cured and smoked Pork Sausages. Don't worry about not being able to read Polish, they are pretty self explanatory.

Ingredients:-

Pasta. We used Fusilli but it really doesn't matter which shape you choose.

Salami, sliced or chopped

I large Onion, chopped

2 cloves of Garlic, grated

Onion Salt

Paprika

Chilli flakes

Red and yellow Peppers, sliced

Cheese Sauce (Margarine or butter, Milk, Flour)

Italian style grated Cheese

Mushrooms, sliced

Cheddar Cheese, grated

Mixed Chilli, sliced

Parsley to garnish. (Not essential, but why not if you have some?)

Method:-

(1) Fry the Onion, Peppers, Mushrooms, Garlic, Paprika, Chilli flakes.

(2) Season with Salt, Pepper and Onion Salt.

(3) Add the Salami

Cheese Sauce:-

(1) Melt the margarine or butter in a pan.

(2) Add the Flour and mix over a low heat into you have a smooth paste.

(3) Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.

(4) Season with a little Salt and Pepper.

(5) Add the grated Cheese and mix thoroughly so you end up with a smooth sauce.

(6) Add extra milk if the sauce is too stiff and mix thoroughly.

Bringing everything together:-

(1) Boil the Pasta until tender.

(2) Add the fried ingredients to the Cheese Sauce.

(3) Add the sauce to the drained Pasta and mix through.

(4) Garnish with Italian style grated Cheese and a sprig of Parsley.

We served ours with home made Garlic Bread.

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