A hearty meal to compliment the warmth and richness of Ommegang’s Abbey Ale.
Braised Pork Shanks with Dried Figs and Abbey Ale
- 4 pork shanks
- 3 cups dried Porcini mushrooms
- 4 cups dried figs
- 2 onions
- 2 carrots
- 2 celery stalks
- 6 cloves garlic
- 5 bottles Abbey Ale
- 2 cups flour
- ½ cup olive oil
- 1 qt. chicken stock
- 3 Tbsp. tomato paste
- 3 sprigs thyme
- 3 bay leaves
- 3 sprigs rosemary
- Soak Porcini mushrooms and dried figs in Abbey Ale for five hours.
- Pre-heat oven to 325.
- Strain mushrooms and figs, saving all of the liquid.
- Cut the figs in quarters and put in the fridge.
- Put a large frying pan over medium high heat.
- Season flour with salt and pepper.
- Season shanks with salt and pepper.
- Dredge shanks in flour.
- Add olive oil to pan and sear shanks till they have a nice color.
- Remove shanks from pan and set aside.
- Pour off half of the oil, and in the same pan, add chopped onions and sauté till translucent, then add chopped garlic, carrots, and celery and cook until just barely soft.
- Stir in tomato paste.
- Cook down a little and deglaze the pan with strained liquid.
- Place shanks in a braising pan; pour all of the vegetables and liquid into pan.
- Pour in enough chicken stock to bring liquid level ½ of the way up the meat of the shanks and cover with foil and put in the oven and braise until the meat is tender and just about to come off the bone.
- When the pork is done, make sauce with liquid, and some of the vegetables pureed in the sauce for body
- Add the quartered figs, and season to taste and serve.
Serves 4 Recipe courtesy of Eric Swart, Hoffman Lane Bistro Cooperstown, NY