Braised wild boar shanks with Trois Pistoles beer and maple syrup

  • Preparation 30 min
  • Cooking 3 h 30 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingrédients

  • Olive oil
  • 4 wildboar or pork shanks ( total 1.5kg ), fat slightly trimmed off
  • Salt and ground pepper
  • 8 thick bacon slices, but in big pieces
  • 4 garlic cloves, coarsely chopped
  • 1 big red onion, coarsely chopped
  • 2 cups Nantes carrot, cut in big cubes
  • 1 cup turnip, peeled and cut in big cubes
  • 1 cup parsnip, peeled and cut in big cubes
  • 2 cups baby potatoes, whole
  • 2 delicious apples, peeled and cut in big cubes
  • 2 cups Trois Pistoles beer by Unibroue, lukewarm
  • 1/2 cup maple syrup
  • 1 bay leaf
  • 1 teaspoon Provence herbes
  • 1 tablespoon balsamic vinegar
  • About 2 cups veal broth
  • Fleur de sel
  • Fresh parsley

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Preparation

  • Preheat the oven at 300°F.
  •  In a big oven friendly sauce pan, heat a good drizzle of olive oil at medium-high heat and add the shanks. Generously season with salt and pepper and sear the meat on all sides, about 8-10 minutes total. Remove from pan and set aside.
  • Add the bacon, garlic, red onion in the pan and cook for about 5-6 minutes! Stir often.
  • Add the rest of the veggies ( except for the parsley ) and the apple then season with salt and pepper. Stir well and cook for 5 minutes to caramelize it all!
  • Deglaze with the beer then scrape the bottom to grab all those flavors. Add the maple sirup, bay leave, Provence herbs and balsamic vinegar then stir well. Add the shanks then push down, bones facing up.
  • Pour veal broth, enough to have liquid at the ¾ ( add beer if necessary ) and bring to a boil.
  • Cover then place in the oven for 3 hours. Halfway through, remove from the oven and skim off the fat floating at the top with a spoon. Stir delicately and baste the meat with the juice.
  • When it will be the time to feast, serve in plates, garnish with fleur de sel and parsley then serve with a fresh bread baguette!