Pork and cider is such a natural pairing, perhaps because in days gone by, pigs were often fattened on windfall apples. In this tasty recipe, the pork is slow cooked in cider with Dijon mustard and cream, in the Normandy style. For something a little bit special, we've chosed well-flavoured Pork Mini Shanks that become so tender the meat just falls off the bone.
Heat an ovenproof casserole pot on the hob and preheat your oven to 160ºC/Fan 140ºC/Gas 3.
Brown the pork shanks in the oil on all sides. Remove from pot.
Add shallots, sauté for 3 minutes then add garlic and butter and cook for a further minute.
Add all other ingredients up to and including chicken stock, stirring to deglaze any tasty bits from the bottom of the pot. Bring to a simmer.
Pop the meat back in the pot, transfer to the oven and cook for 90 minutes, until the meat starting to come away from the bone.
Gently take the meat out and set aside somewhere warm while you add the cream to the sauce and reduce to desired consistency on the hob.
Return the meat top the sauce, sprinkle with chives and serve with mash or crispy potato rösti.
GBP
product
https://www.donaldrussell.com/creamy-braised-pork-mini-shanks.html?___store=default30021Creamy Braised Pork Mini Shankshttps://www.donaldrussell.com/media/catalog/product/c/r/creamy-pork-shanks.jpg00GBPInStock/Guides/Recipes/Pork Recipes<p>Pork and cider is such a natural pairing, perhaps because in days gone by, pigs were often fattened on windfall apples. In this tasty recipe, the pork is slow cooked in cider with Dijon mustard and cream, in the Normandy style. For something a little bit special, we've chosed well-flavoured Pork Mini Shanks that become so tender the meat just falls off the bone.</p>GBP00https://www.donaldrussell.com/media/catalog/product/c/r/creamy-pork-shanks_1.jpgrecipe-£0.00 per kg2NoCasserolesPork
Simple Registration
About You