Braised Kurobuta Pork Shanks with Parmesan Risotto
BY: Mandy Tanner
Braised SRF Kurobuta Pork Shanks
- 4 SRF Kurobuta Pork Shanks, 2 packages Buy Now
- ¼ cup olive oil, plus 2 tablespoons, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon fresh thyme leaves
- 2 teaspoon fresh rosemary, stem removed, chopped
- lemon wedges for serving
- 5 cups stock, chicken or vegetable works well
- 4 each garlic cloves, smashed
- 4-5 cremini mushrooms sliced
- 1 leek, halved and sliced into ¼” pieces
- 5 thyme sprigs
- 5 sage leaves
- 1 fresh bay leaf
- 1-2 rinds of Parmesan
- 1 cup dry white wine, or substitute ¼ cup vinegar (apple cider or wine vinegar)
- salt and pepper as desired
- 2 cups Arborio rice
- 2 shallots, chopped
- 3 tablespoons olive oil
- ¾ cup dry white wine, optional or omit and use all broth
- 4-5 cups chicken stock, simmering
- 3 ounces Parmesan cheese, shredded
- salt and white pepper to taste
Preheat oven to 300°F. In a large Dutch oven with a lid, over medium-high flame heat ¼ cup of olive oil. Season the SRF Kurobuta pork shanks generously with salt and pepper. Brown the pork shanks on all sides 3-4 minutes, then remove from the pan while you prepare the braising liquid.
Sauté the leeks and mushrooms for 2-3 minutes until softened.
Add the garlic and herbs and deglaze with white wine, or vinegar and let cook for 1-2 minutes.
Add the SRF Kurobuta Pork Shanks, stock, Parmesan rinds and bring to a simmer. If using unsalted stock, season the braising liquid. Cover and place in preheated 300F oven, and cook for about 2 hours, until the Pork shanks are tender.
Remove the shanks from the braising liquid and place on a sheet pan. Discard the bay leaf from the braising liquid. Increase the oven temperature to 425°F. Drizzle the shanks with 2 Tbsp olive oil and fresh thyme and rosemary, and sprinkle with salt and pepper. Roast the SRF Kurobuta Pork Shanks in the oven for 15 minutes, or until the shanks are golden brown.
Serve warm over Parmesan risotto with some of the braising liquid and garnish with lemon wedges.
In a medium pot, bring the stock to a simmer. In a separate large pot, heat 2-3 tablespoons olive oil over medium heat. Add the shallots and sauté until softened, 2-3 minutes.
Add the rice and toast for 3-4 minutes while stirring constantly. Rice should be nicely coated with the olive oil.
Add the wine, and cook for 1-2 minutes.
Add the simmering stock, 1 ladle full at a time, stirring the rice until all the liquid is almost fully absorbed. Continue to add the stock in this manner, until the rice is tender and creamy, about 25 minutes stirring constantly over medium or medium-low heat.
Stir in the Parmesan cheese and taste for seasoning.
Serve immediately, with braised SRF Kurobuta Pork Shanks, some Parmesan braising liquid, and garnish with a squeeze of fresh lemon juice.