48 HOUR SOUS VIDE PORK SHANK WITH CHEDDAR GRITS AND MUSTARD ALE JUS
BY: NORR Agency
- 2 each Snake River Farms pork shank Buy Now
- Kosher salt
- Freshly ground coarse black pepper
- ¾ cup blended oil
- 1 sprig rosemary
- 2 sprig thyme
- 2 cloves garlic, smashed
- ¼ cup olive oil
Mustard Ale Jus
- 2 tablespoons blended oil
- 2 small shallots, finely minced
- 1 tablespoon thyme leaves, fresh, picked
- 1 bottle ale, lager
- 6 cups veal stock or pork stock
- 2 lemons, juiced
- 3 tablespoons whole grain mustard
- Kosher salt
- Freshly ground course black pepper
- 2 ¼ cup water or chicken stock
- 1 cup stone ground grits
- ¾ cup white cheddar cheese, grated
- 1 ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons unsalted butter, cubed
- ¼ cup picked assorted fresh herbs (parsley, chives, chervil)
- ½ cup crispy onion straws
Set up an immersion circulator (sous vide) and bring the water to 140 degrees f.
In a large skillet over medium high heat the blended oil, generously season the shanks with salt and pepper and brown on all sides for around 4 minutes of total cooking time.
Remove the shanks from the pan and transfer to a plate and cool completely in the refrigerator.
Set up the food-saver or cryovac. Transfer both shanks (fully cooled) to the bag along with rosemary, thyme, garlic and olive oil. Seal the bag and place it into the water. Use a plate to ensure they stay submerged. Cook for 47 hours. Cooks Note: Once shanks have fully cooked begin the other steps during their last hour of cooking.
Mustard Ale Jus
In a medium saucepan gently warm blended oil and add shallots and thyme, cook for 5-6 minutes sitting often over medium heat until the shallots begin to caramelize. Add beer and reduce by half. Add stock and reduce by half again, the sauce should coat a spoon. If it does not continue to reduce until it does so. Finish with lemon juice, mustard and season lightly with salt and pepper. Hold on very low until ready for use.
In a medium saucepan bring water or stock to a boil. Once at a boil whisk in the grits and reduce to medium-low. Whisk constantly until the grits are tender and have fully cooked around 8 - 10 minutes.
Reduce to low heat and add cheddar, salt, cayenne and butter. Hold on low heat until ready for use.
Gently heat a large skillet over medium-low heat.
OPTIONAL: Remove the shanks for the sous vide and cut open the bag, carefully removing the shanks. Place into the skillet along with the continents of the bag. Pour ¾ of the mustard ale jus into the pan with the shanks and using a spoon carefully glaze the shanks until well coated and sauce sticks and becomes well glazed.
In a shallow bowl spoon half the grits into a pile and carefully place a glazed shank on top with the bone sticking upwards. Spoon over desired amount of sauce and serve.
OPTIONAL: Garnish with freshly picked herbs and crispy onions.