Braise Recipe

Cooking Instructions

1. 1

   Prepare the Braise

   In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shanks with salt and pepper. Sear the pork shanks on all sides until browned. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes until softened.

3. 3

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a boil and let simmer for 5 minutes.

4. 4

   Braise the Pork

   Return the pork shanks to the pot and add beef broth. Bring to a boil, then reduce heat to low, cover, and let braise for 2 to 2.5 hours until the meat is tender.

5. 5

   Prepare the Polenta

   In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the polenta and cook according to package instructions. Stir in truffle oil, salt, and pepper to taste.

6. 6

   Sauté Haricot Vert

   In a separate skillet, blanch haricot vert in boiling water for 3 minutes, then sauté in a little olive oil, salt, and pepper for 2-3 minutes.

7. 7

   Serve

   Place a portion of truffle polenta on a plate, top with the braised pork shank, and spoon over the braising sauce. Garnish with sautéed haricot vert and microgreens.