Lazy Day White Wine Slow Cooker Pork Shanks

Posted by on Jan 8, 2017 | No Comments

Lazy Day White Wine Slow Cooker Pork Shanks

4 large pork shanks

Canola oil

Kosher salt

Freshly ground black pepper

 

2 tablespoons of butter

½ medium onion, finely chopped

1 celery stock, finely chopped

1 carrot, finely chopped

2 pieces of bacon or prosciutto, chopped

½ cup of crimini mushrooms, chopped

6 garlic cloves, minced

2 cups of dry white wine

2 cups of chicken stock

1 bay leaf

½ teaspoon of dried thyme

½ teaspoon of dried rosemary

2 tablespoons of fresh Italian parsley, plus extra for garnish

 

Instructions:

  1. Preheat oven to 475 degrees F.
  2. Rub each pork shank with canola oil and 5- finger pinches of salt and ground black pepper. Transfer to a roasting pan and roast for 10-15 minutes until the outside is dark golden brown.
  3. In a 4-quart slow cooker set on high, add the rest of the ingredients along with 5-finger pinches of salt and ground black pepper.
  4. When the shanks are dark golden brown, gently place them into the slow cooker with the braising liquid along with any juices from the roasting pan. Put the lid on and cook on low for 4-5 hours, until pork is tender, making sure to gently stir the liquid every once in a while.
  5. When the shanks are fork tender, remove them and strain the braising liquid. Spoon off the fat from the surface and transfer the remaining liquid to a saucepan. Cook on medium-high heat to reduce until the sauce coats the back of a spoon, about 6-7 minutes.
  6. Serve over Cheddar Cauliflower & Sweet Potato Gratin and top with the sauce and fresh parsley. Serve and enjoy!

 

Cheddar Cauliflower & Sweet Potato Gratin

3 cups of cauliflower florets

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese

Kosher salt

Freshly ground black pepper

 

3 cups of sweet potato, peeled and chopped

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese, plus extra

Kosher salt

Freshly ground black pepper

 

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a medium saucepan over medium heat, add the cauliflower, chicken stock, and garlic. Cover with lid and cook until cauliflower is tender, about 5-6 minutes. Transfer to a food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to a baking dish.
  3. In a medium saucepan over medium heat, add the sweet potato, chicken stock, and garlic. Cover with lid and cook until sweet potato is tender, about 9-10 minutes. Transfer to the food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to the baking dish with the cauliflower.
  4. Sprinkle with more cheddar cheese and bake for 10 minutes, until the cheese has melted and browned a little. Serve with the Lazy Day White Wine Slow Cooker Pork Shanks and enjoy!