Braised Pork Foreshanks! Maybe I need to get out more since this is the first time I've seen them on a menu. I do a pretty mean Lambshank using Tom Valentis recipe and I'm sure I could figure out how to cook a Porkshank just as soon as I find out how to buy them. These weren't the smoked shriveled hamhocks that make a pot of beans into a religious experience they were fresh, they were braised, they were barely clinging to the bone and obscenely tender! They were served with Spaetzle and Ratatouille. The presentation was delightful with the trotter end sticking up and the ham end down. Is this haute cuisine? Is it nouveau? Is it common as dirt and I'm an ignorant hick?
I was pretty impressed with them, anybody else have any experience with these?
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............ ^Happy Che'Mark
I was pretty impressed with them, anybody else have any experience with these?
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............ ^Happy Che'Mark