Pork Shanks with Winter Vegetables and Warm Red Beet Chutney

It may be Spring, according  to the calendar, but it is still cold here in Denmark, very cold. The menu tonight is an all time favorite, easy and not very expensive. Depending on the size of the shanks, two may not be enough for 4 people. If the dinner guests are four young men, count on a shank for each person. And, of course, you can always add more vegetables.
















Pork Shanks with Winter Vegetables and Warm Red Beet Chutney

Serves 4-6

2 (3 lbs. each) pork shanks*

1 coarsely chopped carrot

1/4 chopped celery root

2  coarsely large chopped onion

1 coarsely chopped parsnip

3-4 coarsely chopped large potatoes

1 sprig of thyme or 1 tsp.. dried thyme

1-2 bay leaf

10 whole peppercorns

1 dark beer

Preheat oven to 425° F

To make the pork shanks, score fat in a cross-hatch pattern  in rind, without cutting into the meat itself. Season with salt and freshly ground pepper. Place shanks in a large heavy ovenproof pot  and set  in oven. The meat should cook ½ hour before arranging all the vegetables  and urter around the shanks. Reduce the heat to 300°F. Add the beer and braise 2-3 hours. When the meat falls off the bone, the shanks are finished. Don’t let the liquid boil dry, add bouillon if necessary.

To serve, first cut the meat free from the bone and then cut meat in slices. All fat and soft skin should be thrown away. Serve with warm red beet chutney, mustard and bread:   Danish rye bread. if possible.

Warm Reb Beet Chutney

1 lb. red beets

1 glove garlic

2 tps. rapeseed oil

1 tbsp. fresh thyme

½ dl apple cider vinager or Balsamico  vinager

1 tbsp. honey

2 tbsp. chopped parsley

To make chutney, peel and grate red beets and  bland with pressed garlic. Sauté red beets and garlic in oil 7-8 minutes. Add thyme, vinager and honey. Stir and cook 1-2 minutes. Don’t let  red beets get to dry. Season with salt and pepper.  Garnish with chopped parsley.


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