Wednesday, September 30, 2009

Smoked Pork Shank with White Beans

It's late, very late, and I'm packing for my return to San Francisco after six wonderful days in New York. The video shoot went well, and we finished an amazing seven video recipes in 48 hours.

This video recipe for smoked pork shank braised with white beans was filmed before I left, but due to my busy schedule, I wasn't able to finish editing and upload until today.

I'll add the ingredients and any other pertinent info that comes to mind when I get back home. Enjoy!

11 comments:

milkshake said...

Now you have to open a restaurant next to a ski resort and serve this dish to folks returning exhausted and frigid from the slopes.

Anonymous said...

Shanks for the recipe Chef John!

Sam said...

Porkshank Redemption! You crack me up Chef John. Would omitting the tomatoes take away from the dish too much?

Rachel said...

Hi Chef John - I thought I should de-lurk from down here in Australia to tell you how much I enjoy Food Wishes and your recipes. I discovered FW a few months ago, and have become a convert to your wonderful no-knead ciabatta, as well as your original pizza dough (I was in a hurry that day, and couldn't wait for the no-knead one). My friends love the bread so much they have taught their daughters to make it for them every week, and I have to report that the pizza dough made with gorgeously green local olive oil was to die for. As was the vodka sauce for penne - although I am having some trouble getting people to believe that vodka makes a wonderful addition to pasta sauce. Their loss, not mine! So thank you Chef John for being a prince among food bloggers and for sharing your skill and enthusiasm with the world.

Anonymous said...

What is the difference between a pork shank and a ham shank? I bought a ham recently that said "shank" on it but it was about 3 or 4 times the size of what you had there.

Her Royal Highness said...

Aw, shanks, Chef John.... Tried it, liked it, keeping this recipe close. I modified it slightly (as I always do, it seems), to include some homemade chicken stock from last week, a navy/black bean mix, and some split baby carrots.

Very filling :)

redforever said...

I just made this and we thoroughly enjoyed it. Very tasty, just the down to earth homemade meals that are so nice now that winter is around the corner. Only thing I added was a sprig of fresh thyme.

Thx, this was a winner, shared it with many friends.

Matthew said...

Great and I can't wait for the recipe

So is the "seperate fat skimming" trick a mayonnaise effect to thicken the soup?

Chef John said...

mayonnaise effect to thicken the soup?? not sure what you mean.

seafra said...

Brother John- How bout dem Giants!?!?!Anyway,just a hearty thanks for putting together a purely enjoyable instructional culinary forum.Your love and respect for ingredient's is inspiring.Thank's again!!sincerely,Old Chef in the way-Eamonn

Chef John said...

Thanks!!