Pork Shank and Foie Gras Crust Recipe

Ingredients:

• 2 pork shanks, preferably bone-in
• Salt and pepper, to taste
• 2 Tbsp olive oil
• 1/4 cup brandy or cognac
• 1/2 cup chicken broth
• 2 sprigs thyme
• 1/4 cup butter
• 1 shallot, chopped
• 4 oz foie gras, diced
• 1/4 cup breadcrumbs

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Season the pork shanks with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Add the pork shanks and sear on all sides until browned. Remove from the Dutch oven and set aside.
4. Pour the brandy or cognac into the Dutch oven, scraping the browned bits from the bottom. Add the chicken broth and thyme sprigs. Return the pork shanks to the Dutch oven and cover with a lid. Cook in the preheated oven for 2 hours.
5. While the pork shanks are cooking, make the foie gras crust. Melt butter in a saucepan over low heat. Add the chopped shallot and cook until softened, about 5 minutes.
6. Add the diced foie gras to the saucepan and cook over low heat until melted and combined with the butter and shallot, about 3 minutes.
7. Remove from heat and stir in the breadcrumbs.
8. Once the pork shanks have cooked for 2 hours, remove from the oven and increase the oven temperature to 425°F (220°C).
9. Remove the thyme sprigs from the Dutch oven and discard. Spoon the foie gras crust onto the top of each pork shank, spreading it evenly.
10. Bake in the preheated oven for an additional 15-20 minutes, until the crust is golden brown and crispy. Serve hot.

Verdict:

This pork shank and foie gras crust recipe is luxurious and decadent. The pork shank is slow-cooked until tender and flavorful, while the foie gras crust adds richness and texture to every bite. This recipe is perfect for a special occasion or a fancy dinner party.

Serving Suggestions:

Serve the pork shanks with roasted vegetables such as carrots, potatoes, and Brussels sprouts. For a complete meal, serve with mashed potatoes or polenta. Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.