SLOW-BRAISED PORK SHANK & WHITE BEAN ONION STEW WITH SPICED PEAR

Ingredients Weight Measure
White beans 4 cups
Olive oil, divided 1/2 cup
Pork shanks 4 ea.
Onions, chopped 2 ea.
Garlic, chopped 10 cloves
Bosc pears, chopped 2 ea.
TABASCO® brand Chipotle Pepper Sauce, plus more to taste 3 oz.
Fresh oregano, chopped 1 bunch
White wine 1 bottle
Chicken stock 1 gal.
Blue cheese 1/2 lb.

Method

  1. Soak beans overnight; drain and set aside.
  2. In a large rondeau pot over high heat, add half the olive oil; sear pork shanks on all sides. Remove from pan when shanks are golden brown all around.
  3. In the same pot over medium-high heat, sauté pork shanks in remaining olive oil. Add onions and garlic, cooking until translucent; add pears and TABASCO® Chipotle Sauce.
  4. Add oregano and stir for 1 minute. Add wine and bring to a boil. Add stock; bring to a boil, then reduce to a simmer.
  5. Cook until shanks are tender, 3-4 hours, then remove them from the pot and cover in plastic.
  6. Add beans to pot. Reduce liquid until beans are fully cooked; season reduction with additional TABASCO® Chipotle Sauce, if desired.
  7. Serve shanks in a bowl over the beans-and-pear braise; crumble blue cheese over top.

Yield: 4 servings