Pork Shank Sous Vide…
Wild Mushroom and Baby Kale Ragu,Tamarind, Apple,and Mustard Glaze
Oooerrrr… Details please.
Set Anova to 158 Degrees F Timer set to 24 Hours
Generously salt and sear Pork Shank in a tablespoon of Grapeseed oil until well caramelized.
Remove from pan.
Deglaze pan with Calvados, reduce add Brown chicken stock Dijon Mustard, Tamarind Chutney and Apple cider vinegar.
Reduce 5 min.
Add Pork Shank, Liquid, Sprig of Thyme and 2 Cloves whole Garlic to Sous Vide Bag and seal.
Place bag in Water bath… cook 24 hours.
Times up - Remove Shank Wrap in Foil Place in Warm Oven.
Empty Contents of bag strained into Sauce pot.
Reduce by 1/3 or until viscosity is just about Syrupy.
Check for Salt, Acid, Sweetness and Sour notes, adjust to your palate.
Bathe Pork Shank for 3 min in Sauce pot.
Serve with whatever suits your fancy.
Thanks for the recipe!
Delicious looking meal.
How was the texture?
Would you do anything different next time?
You took my breath away!
Whoaaa. That’s amazing