Pork shank with cabbage
Alliance food – wine:
Domaine des Estournois wine goes well with pork shank.
Preparation and cooking - 3 hours.
For 2 persons: 2 pork shanks of 800 g * 2 carrots * 1 onion * 1 clove * 1 celery stalk * 2 cloves of garlic * 2 tbsp olive oil * 1 glass of broth * 1 tbsp honey * 2 tbsp mustard * 2 slices of bacon * 300 g green cabbage * 3 juniper berries * chopped parsley * salt * black or gray pepper * aromatic herbs * chives
Preheat the oven to 160°C. Peel, wash and cut the carrots, onion, celery and garlic.
In a frying pan, brown the shanks on all sides, then add the carrot and onion cubes, the clove and the Provence herbs. Continue to cook for another 2 minutes, stirring. Depending on the taste, salt and pepper.
Add the hot broth and continue cooking in the oven. Water the shanks regularly during cooking.
To prepare the cabbage, cut it into strips and immerse it in boiling water for 5 minutes. Cut a carrot and cook it in boiling water for about 3 minutes.
Drain the cabbage and carrot. Mix the cabbage with the carrot, chopped celery and olive oil. Keep warm.
In a bowl, combine the honey and mustard (or honey, soy, and sesame oil). Caramelize the bacon slices in a pan. After 2 hours of cooking in the oven, line the meat with the mixture of mustard and honey, bake again for 1 hour.
Serve the cabbage at the bottom of the plates, place the shanks, garnish with the bacon slices, the golden onion and the chives.