Schweinshaxe and Potato Dumplings
- Thread starter pmad
- Start date
sleebus.jones
is Blowin Smoke!
OMG I love schweinshaxe. Personally not a big fan of Knodel...but that's just me. Nicely done!
Thanks for a new idea!!
We just got a case of fresh pork shanks (12) and last night made an Osso Buco style dish served over beans. I resisted doing a sear over live fire, or pre-smoking them like you did (for now).... just wanted to get a feel for the flavor of the pork for a baseline. Seasoning was sea salt and pepper only. The braise time was 4 hours in the traditional veggie/wine reduction. I'm now starting a list of other methods/dishes to try. I'm even considering a pressure finish.
We just got a case of fresh pork shanks (12) and last night made an Osso Buco style dish served over beans. I resisted doing a sear over live fire, or pre-smoking them like you did (for now).... just wanted to get a feel for the flavor of the pork for a baseline. Seasoning was sea salt and pepper only. The braise time was 4 hours in the traditional veggie/wine reduction. I'm now starting a list of other methods/dishes to try. I'm even considering a pressure finish.
Osso Buco is normally made with veal shanks, and sometimes lamb shanks, but pork shanks work as well.... and much more reasonable. I got these for $2.20/lb.
That's money......well done! :thumb:
Pure comfort food, excellent cook.
Thanks for a new idea!!
We just got a case of fresh pork shanks (12) and last night made an Osso Buco style dish served over beans. I resisted doing a sear over live fire, or pre-smoking them like you did (for now).... just wanted to get a feel for the flavor of the pork for a baseline. Seasoning was sea salt and pepper only. The braise time was 4 hours in the traditional veggie/wine reduction. I'm now starting a list of other methods/dishes to try. I'm even considering a pressure finish.
That looks fantastic.
I love osso buco
Awesome! I love it too. I had to bail towards the end of the cook due to an emergency but it came out great with a crunch skin.
Awesome! I love it too. I had to bail towards the end of the cook due to an emergency but it came out great with a crunch skin.
Nice
I smoke a couple shanks, and rack of loin ribs, then add kraut, maybe a link of sausage and into the oven until tender. The smokey back-flavor is really good. You can even smoke the meats the day before.
I smoke a couple shanks, and rack of loin ribs, then add kraut, maybe a link of sausage and into the oven until tender. The smokey back-flavor is really good. You can even smoke the meats the day before.
Sounds fantastic
