It has been a while since my last blog post. Well, I have been sick, I never ever thought I could catch measles in my age, but apparently, everything happens. According to the doctors, all kids born during the ‘80s-‘90s had shown that the vaccine did not work. So, I guess I am one of those unlucky kids, I got measles!
Anyway, this is a food blog and let’s get back at the recipes. I had an accident last week, I was taking my baking tray out of the oven, and since I wasn’t strong enough I dropped it; therefore, I broke the oven door glass (Can’t help, I feel “lucky” these days). Suddenly I felt like I can’t cook anything without my oven. I had bought two pork shacks at the butcher, never cooked them before, so I thought I could slow cook them in a Dutch oven in the stovetop. Glad I did so because it turned out to be super delish. My first thinking as an accompaniment was baked potatoes, but Hello, no oven here 
.
So polenta was a second thought and a very tasty accompaniment for my pork shanks.
I have used a bit of liquid smoke, that I have bought when I was in New York, but you can omit it if it is not available in your country.
So here it comes my super tasty comfort food
[lt_recipe name=”Slow cooked smoked pork shanks and polenta” servings=”4 Persons” prep_time=”5M” cook_time=”2H” total_time=”2H5M” difficulty=”Medium” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2019/04/IMG_20190410_133828_147-1-533×1024.jpg” ingredients=”For the pork shank stew:;• 2 pork shanks ( 250gr each);• 4 tbsp. olive oil;• 1 fennel bulb;• 1 onion;• 1 carrot;• 1 Daikon radish;• 2 juniper berries;• 2 very ripe tomatoes;• 1 tsp. liquid smoke (optional);• ½ cup red wine;• 3 cups water;• Salt and pepper to taste; Polenta:;• 3 cups water;• 1 cup polenta flour;• 1 tbsp. olive oil;• 1 tsp. salt ;” ]I have used a Dutch oven for this recipe but any heavy-bottomed casserole will do the same; Heat the olive oil and fry the pork shanks rotating frequently until perfectly seared. Add the root vegetables cut in large cubes, diced onions, juniper berries and stir until slightly golden brown; Pour in the red wine and let it simmer until almost evaporated. Add the grated tomatoes and last the water until fully covered. Season with salt and pepper, cover and let the shanks slow cook in very low heat for about two hours until the meat falls off the bone; Fifteen minutes before the shanks are cooked through, prepare the polenta. Boil the water with the olive oil and salt. When bubbly start adding the polenta flour sprinkling it over the casserole and stir constantly with a wooden spoon. Stir until thick like a potato smash consistency; Serve while still steaming hot and enjoy.[/lt_recipe]
Leave a Reply