Good Taste with Tanji - Wine, food and fun with Tanji Patton.

Ingredients

Braised Pork Shank

• 4 each 20 oz. pork shank
• 1 cup All-purpose flour
• ½ cup Olive oil
• 2 each Yellow onions, diced
• 1 each Carrots
• 8 each Roma tomatoes, diced
• 1 cup Vermouth
• 2 gallons Chicken stock
• 1 quart Veal stock
• 2 each Bay leaves
• 10 each Peppercorn
• 1 bunch Thyme
• 3 oz. Pork belly gremolata
• 9 oz. Baked Anasazi beans




Baked Anasazi Beans

• 1 cup Anasazi beans
• 1 cup Smoked bacon, diced
• 2 each Yellow onions, small dice
• 8 each Roma tomatoes, small dice
• 6 each Garlic cloves, chopped
• 1 each Bay leaf
• 1 tsp. Paprika
• ½ tsp. Chili powder
• ¼ cup Maple syrup
• 2 tbsp. Dijon mustard
• 2 tbsp. Sherry vinegar
• 4 cups Chicken stock
• ¼ cup Panko




Pork Skin Gremolata

• 1 lb. Pork belly w/ skin, lardon
• ¼ cup Parsley, chopped
• 2 tbsp. Garlic, chopped
• 2 tbsp. Lemon zest
• 1 tbsp. Candied orange zest

It’s a meal made for enjoying in cooler weather! This specialty dish at Olivette was recently added to the menu, due to its growing popularity – and rarity. Braised lamb or veal shanks are much more common, so this is a real tender treat. Watch a live demonstration by Executive Chef Neal Cox for tips on how to cook this juicy morsel just right! Click here…

PROCEDURE (Braised Pork Shank):

1. Season the pork shank with salt and pepper and lightly dredge them with the flour.
2. Heat the olive oil in a pot big enough to hold the shanks.
3. Sear the pork shanks on all sides.
4. Remove the shanks and add the yellow onions and carrots and caramelize.
5. Add tomatoes and cook until broken down.
6. Deglaze with vermouth and reduce until almost dry.
7. Add the chicken stock, veal stock, bay leaves and peppercorn.
8. Braise until the very tender, about 3 hrs.
9. Turn off the heat, add the fresh thyme and let it infuse for 5 minutes.
10. Put 1 each of the pork shank in a bowl. Garnish with a tablespoon of the gremolata.

PROCEDURE (Baked Anasazi Beans):

1. Rinse the beans three times and soak in water overnight.
2. Render the bacon until brown. Take 2 tablespoon of the bacon fat and reserve.
3. Add the onions and sauté onions until translucent.
4. Add the tomatoes and cook until completely broken down.
5. Add the next eight ingredients and the beans. Bake until tender.
6. Put panko breadcrumbs in a food processor and with the motor running add the reserved bacon fat. Top the beans with the breadcrumbs and bake until brown.

PROCEDURE (Pork Skin Gremolata):

1. Put pork belly lardons in a pot and add 3 quarts of water. Season with salt and pepper.
2. Simmer until the water evaporates and oil from the belly replaces it.
3. Fry the lardons until crispy. Let it come down to room temperature then add the remaining ingredients.

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