Local Apple Cider Braised Heritage Hog Shank Recipe
on Goat Cheese Creamy Corn Polenta with Natural Pan Gravy and Tobacco Onions
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Ingredients
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For the Heritage Hog Shank
For the Goat Cheese Creamy Corn Polenta
For the Natural Pan Gravy
For the Tobacco Onions
Method
For the Heritage Hog Shank
- 1
Prepare the Shank
Preheat your oven to 325°F (165°C). Season the hog shanks with salt and black pepper.
- 2
Sear the Shank
In a large Dutch oven, heat olive oil over medium-high heat. Add the hog shanks and sear them on all sides until browned, about 5-7 minutes.
- 3
- 4
Deglaze
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot.
- 5
Braise the Shank
Return the shanks to the pot, add thyme and bay leaves. Cover and braise in the oven for 2.5 to 3 hours or until the meat is tender and falling off the bone.
For the Goat Cheese Creamy Corn Polenta
- 6
Boil Water
In a large saucepan, bring 4 cups of water to a boil. Add salt.
- 7
Cook Cornmeal
Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until thickened, about 20 minutes.
- 8
Add Cheese and Butter
Stir in goat cheese and butter until melted and creamy. Season with black pepper to taste.
For the Natural Pan Gravy
- 9
- 10
Make Roux
Sprinkle flour over the drippings and cook over medium heat for 2 minutes, stirring constantly.
- 11
Add Broth
Gradually whisk in chicken broth, cooking until the gravy thickens. Season with salt and pepper to taste.
For the Tobacco Onions
- 12
- 13
Season and Cook
Sprinkle with smoked paprika, salt, and black pepper. Cook until caramelized, about 15-20 minutes, stirring occasionally.
