Cuisine Terroir
Give me time…. give me the chance to tease and coax my ingredients to perfection… give me kitchens thick with the perfume of slow-cooked food…. but most of all.... give me one or two friends that feel the same way to enjoy it with.
Pork Shanks with Lentils and Carrots (pictured above)
4 pork shanks about 2 inches thick
2 medium onions
Sea salt and freshly cracked black pepper
1 tablespoon of fresh thyme
1 tablespoon of flour
Half a bottle of white wine
2 cups of water
1 cup of Puy lentils
2 cups of sliced carrots
In a cocotte, fry the pork shanks in olive oil to give them some color, add onions salt, pepper and thyme and flour and continue to fry until the flour begins to get a little color. De-glaze the pot with the wine and add enough water to almost cover the meat. Set the cocotte in a 220° F oven (100° C) for 6 hours. After 3 hours, turn the shanks, add the lentils and carrots and cook for another 3 hours. Serve in shallow bowls with a heavy white wine or light red.
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