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OK, so I've got some great new recipes in my collection. Here are the choices. Let me know if you want any of these.

Leg of Lamb
a seven-pound leg of lamb that's been rubbed all over with a roasted garlic-and-herb paste and baked on a bed of leeks.

Lamb Salad
tossed slices of lamb with arugula, crunchy pecans and goat cheese.

Stuffed Salmon
an eight-pound wild salmon stuffed with citrus, fennel, garlic and chiles,tied up and roasted.

Salmon Sandwiches
salmon, bacon and watercress sandwiches.

Roasted Turkey
crisp slices of pancetta blanketing a 13-pound turkey.

Turkey Posole
Mexican-style soup starting with a rich turkey broth, enhanced with shredded turkey and dried corn kernels.

Braised Pork
inexpensive pork shanks, notoriously tough, become tender and succulent after a long, slow braise.

Pork Quesadillas
juicy shreds of pork folded into tortillas along with sautéed peppers and onions and tangy goat cheese.
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This is not my recipe. It is a recipe I use. It's nice. The creator, I believe, is Chef Tim Love of the Lonesome Dove Western Bistro in Fort Worth, Texas. I'm thinking now that this is not a grill recipe. I think I need to change the title.

Braised Pork Shanks

1/2 cup all-purpose flour
2 tablespoons chile powder
Kosher salt and freshly ground pepper
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs

In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. DO NOT LET THIS BOIL. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.
Originally posted by wineismylife:
Those look like Tim Love dishes. Calling them "Texas" recipes though might be a stretch. Wink

The creator, I believe, is Chef Tim Love of the Lonesome Dove Western Bistro in Fort Worth, Texas.

LOL. I kinda think I said the "Tim Love" part. I originally called these "grill recipes" until I realized that the "grill" part was wrong. I'm sorry if I missed the "PC" wagon in the Texas area. I'll be happy to listen to your suggestions for another title change. I've got a lot of time to cook. I read these and went at it. They are really tasty. Thanks for your input.

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