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Braised Pork Shanks with Beef Gravy and Herbed Egg Noodles
Low Sodium and Gluten Free Instant Beef Gravy Mix
Ingredients
| 125 mL |
Olive Oil or a good quality canola oil |
| 10 |
Pork Shanks |
| 50 mL |
Inspiration Condiment Mix for Meat |
| 1 |
Medium Red Onion, finely diced |
| 4 |
Garlic Cloves, minced |
| 300 mL |
Light Beer or Apple Cider |
| 500 mL |
Luda H Sodium Reduced, Gluten Free, Instant Beef Soup Base (prepared according
to package directions) |
| 60 mL |
Green Peppercorns or similar |
| 1.5 L |
Luda H Low Sodium, Gluten Free, Instant Beef Gravy (prepared according to package directions) |
| 10 mL |
Dry Oregano or 20 mL fresh |
| 200 mL |
Low Fat Sour Cream |
| 10 portions |
Broad Egg Noodles, cooked (or rice noodles if gluten is an issue) |
| 50 mL |
Inspiration Condiment Mix for Fish, Salads and Vegetables |
Preparation
In a large roasting pan, on an open medium flame, heat 75 mL of the olive oil (reserve the rest for the noodles) and sear the pork shanks. Season with the Inspiration Condiment Mix for Meat, add the onions and garlic and sweat 2-3 minutes. Deglaze with the beer or cider and add the Luda H Beef Soup Base. Cover and place in a 350°F preheated oven until the pork shanks are 90% cooked. Remove the pork shanks and reserve for service. Using the same pan, add the peppercorns, Luda H Beef Gravy, oregano and sour cream. Simmer for 15 minutes (use a wooden spoon or heat safe rubber spatula to scrape the bottom every 3-4 minutes to maximize the flavour profile and prevent any sticking). When ready to serve, add the pork shanks to the finished sauce and heat the cooked egg noodles in the remaining oil (50 mL). Season with the Inspiration Condiment Mix for Fish, Salads and Vegetables. Use the noodles as a bed in the center of the plate, top with 1 pork shank per portion and nappe with the sauce.