4 each Pork Shanks, meaty, 1 to 2 lbs. each
2 oz. butter, melted to rub on shanks
Black pepper, to season the pork
8 each shallots, peeled and left whole, rub with melted butter
1 Tbsp. Mustard seed
2 each Bay Leaves
1 tsp. Red pepper, crushed
1 tsp. Thyme leaf
1 Tbsp. Garlic, chopped
16 oz. Port wine
Rub the pork and the shallots with the melted butter and season with the pepper. Grill over medium hot coals or sear on the stove top over medium high heat. Cook only long enough to sear all the side. Place the shallots on the grill long enough to make marks then remove.
Place the shanks in a non-aluminum pan with the shallots. Add the mustard seed, bay leaves, red pepper, thyme, garlic and the port wine. The port wine should cover only about a third of the pork shank. Cover tightly with aluminum foil and place in a preheated 325 degree oven. Check in one hour, turn the shanks over, recover and place back in the oven. Cook the shanks until the meat is very tender and almost falling off the bone. Approximately one to two more hours. When done remove from the oven and allow to rest. Keep warm.
Gorgonzola Cream Sauce
2 Tbsp. Butter
2 Tbsp. Garlic, chopped
2 Tbsp. Shallot, chopped
4 oz. White wine
6 oz. Heavy cream
3 oz. Cream cheese, room temperature
6 oz. Gorgonzola cheese, or any bleu veined cheese you like
Kosher salt and white pepper to taste
Place the butter in a sauce pan and melt over medium heat. Add the garlic and shallots and saut until they are translucent. Add the wine, turn the heat to medium high and reduce by half. Next add the heavy cream and reduce by about one half. Use caution as the cream may bubble over. When the cream has almost reduced, whip in the cream cheese and reduce the heat to medium or medium low. Flake the gorgonzola into the cream mixture and gently stir the sauce. Allow to simmer for a few minutes. Taste the sauce and adjust the seasonings with salt and white pepper. Keep the sauce warm.
Roasted Red Pepper Sauce
2 each Red peppers, sweet, roasted, peeled and seed removed
(Canned roasted peppers may be substituted)
2 Tbsp. butter
2 Tbsp. Garlic, chopped
2 Tbsp. Shallots, chopped
8 oz. White wine
4 oz. Sherry
4 to 6 oz. chicken stock or broth, if using canned use low sodium
Melt the butter in a sauce pan over medium high heat. Add the garlic and shallots. Cook until translucent. Add the wine, sherry and the red peppers. Cook until the peppers are hot through and the liquid is reduced to one third.
Place the red pepper mixture into a blender and add 3 to 4 ounces of the broth. USE EXTREME CAUTION when blending this hot liquid. Place the cover on the blender and remove the center cover, place a cloth over the center. Blend the liquid/pepper mixture. Add more broth if the sauce is too thick. Keep the sauce warm.
Arrange four dinner plates on the counter near all of your ingredients. As a base place cous cous or another starch, mashed potatoes will work nicely, in the center of each plate. Arrange one pork shank on top of the starch. Drizzle with the pan juices. Ladle both the Gorgonzola and the Roasted Sweet Pepper sauces over the pork. Garnish with the whole shallots and ENJOY!
Chef Robert Tappan
Wright Bros. American Grill
Four Points Sheraton