Pork Shank Sous Vide

[raa59]

Pork Shank Sous Vide…
Wild Mushroom and Baby Kale Ragu,Tamarind, Apple,and Mustard Glaze

[Ember]

Oooerrrr… Details please.

[raa59]

Quite Simple,
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.
Best,
Roberto

[AlyssaWOAH]

Thanks for the recipe!

[john.jcb]

Delicious looking meal.

How was the texture?

Would you do anything different next time?

[ChefNicole]

You took my breath away!

[raa59]

Thank you…

[colewagoner]

Whoaaa. That’s amazing