Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Braised Pork Shanks with Israeli
Cous Cous and Root Vegetable Stew
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City.
2 cups water
Pinch salt
1
1
/
3
cup Israeli couscous (or regular couscous)
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
Freshly ground black pepper
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside
for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this
recipe)
4 cloves garlic, peeled and smashed
2 cups dry white wine
1
/
4
cup distilled white vinegar
1
/
4
cup tomato paste
1-1
1
/
2
quarts low sodium chicken broth (amount will vary depending on the size of
the shanks)
2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be
made without this item)
1 tablespoon whole black peppercorns
Cous Cous:
1.
Place the VersaWare® Pro stoneware on stovetop set to medium-low heat. Add
2 cups of water and a pinch of salt and bring to a boil.
2.
Add
1
1
/
3
cups of Israeli couscous and cook, stirring until tender about 6-8
minutes. Drain and use immediately or rinse under cold water and reserve for
later use.
Recipe is continued on next page.
Pork Shanks:
1.
Season the shanks well with salt and pepper.
2.
Place the VersaWare® Pro stoneware on stovetop set to medium-low heat, add
the oil and heat until hot but not smoking. Add the shanks and brown on all
sides. Remove and set aside.
3.
Pour
off all but about 2 tablespoons of the oil. Add half of the carrots, half of the
celery, the onion and garlic and cook on stovetop over a medium-low heat until
the vegetables are soft but not brown, about 5 minutes.
4.
Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns
and bring to a boil, stirring and scraping up any browned bits stuck to the bottom
of the pan. Return the shanks to the stoneware and place stoneware on heating
base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or
so.
5.
Remove the shanks, strain out all of the solids from the braising liquid, and add
in the uncooked carrot and celery. Place the shanks back in stoneware and onto
slow cooker heating base and cover.
6.
Cook on High for 1 hour. Check the shanks for doneness: remove one and place
it on a plate. Th
e meat should be very soft but still attached to the bone.
7.
To serve; add the precooked couscous to the stoneware just to reheat, about 3-4
minutes. Using a slotted spoon remove some of the couscous, carrot and celery
and place in the bottom of a shallow bowl. Place a pork shank on top of that and
then spoon 2-3 ounces of the braising liquid into the bowl.
Serves 4
40
41
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