Smoked Pork Shank With White Beans Recipes

PENNE WITH WHITE BEANS AND SMOKED PORK

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and sage and cook until the garlic is light golden and the sage is wilted, about 2 minutes. Add the onion, celery and carrot and season with salt and pepper. Cook, stirring occasionally, until almost tender, about 6 minutes. Add the pork, beans with their liquid and the chicken broth; bring to a boil. Reduce to a gentle simmer and cook until the vegetables are tender, about 5 minutes.
• Add the pasta and 1/2 cup cooking water to the bean mixture. Stir to combine, adding more cooking water as needed to thin the broth. Season with salt and stir in the parsley. Divide among bowls, drizzle with olive oil and season with pepper.

SMOKED PORK SHANK WITH WHITE BEANS

Steps:

• Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes.
• Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour. Simmer uncovered until beans are tender, about 30 minutes more. Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight.
• Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone.
• Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes.

SMOKED PORK SHANK WITH WHITE BEANS

Steps:

• Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes.
• Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour. Simmer uncovered until beans are tender, about 30 minutes more. Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight.
• Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone.
• Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes.

SMOKED PORK SHANK WITH WHITE BEANS

Steps:

• Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes.
• Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour. Simmer uncovered until beans are tender, about 30 minutes more. Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight.
• Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone.
• Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes.