Braised Pork Shanks with Braised Swiss Chard and Truffled Mac n Cheese

Chef Joe Mazza

Pittsfield Brew Works, www.pittsfieldbrewworks.com, Pittsfield, MA

Braised Pork Shanks with Braised Swiss Chard and Truffled Mac n Cheese

Ingredients:

  • Ingredients for Braised Pork Shanks:
  • 6 large pork shanks
  • 1 gallon of water
  • ½ cup salt
  • ½ cup sugar
  • 12 oz. brown beer
  • 12 oz. stout beer
  • 1 carrot
  • 2 celery stalks
  • 1 Spanish onion
  • 6 cups chicken broth
  • 2 Tbsp basil (or Oregano)
  • 2 Tbsp thyme
  • 2 Tbsp sage

  • Ingredients for Braised Swiss Chard:
  • 6-8 cups Swiss chard, coarsely chopped, ribs removed
  • 1 Tbsp olive oil
  • ½ cup golden beer
  • Salt and pepper to taste

  • Ingredients for Truffled Mac n Cheese:
  • 3 cup heavy cream
  • 1 Tbsp truffle oil
  • 1/3 cup cheddar cheese, cut into small chunks
  • ¾ cup parmesan cheese, grated
  • 1 Tbsp thyme, chopped
  • 3 cups penne pasta cooked al dente
  • 1½ cups diced tomatoes
  • Salt and pepper to taste

Method:

Braised Pork Shanks:
In a large pot, the night before, add the pork shanks, water, beer, sugar and salt and allow to sit in the fridge. The next day sear the shanks in a large sauté pan on all sides (or on a grill). Place the shanks in a large pot and add the carrot, celery, onion, stout, broth and herbs. Cover the pot with a lid or aluminum foil and place in the oven at 350 degrees for about 3 hours. After three hours, remove the shanks. The meat should just about fall off the bone. Bring the liquid to a full boil and reduce by ¾ to use as the sauce for shanks.

Braised Swiss Chard:
Heat a large sauté pan and add the chard to wilt. Add the beer and cook for five minutes. Season with salt and pepper, and serve.

Truffled Mac n Cheese:
In a large sauté pan add the cream, bring to a boil and reduce by half. Add the cheeses and oil along with the thyme. Cook until thick, add the pasta and tomatoes, and season. Place in a large bowl and finish with garlic bread, if desired.

 

Recommended wine/beer for Braised Pork Shanks with Braised Swiss Chard and Truffled Mac n Cheese:

Samuel Smith's Nut Brown Ale