Braised Wild Boar Shanks with Sweet Soy and Star Anise
"The 21st Century Healthy Pantry" . Meat-centric chef Johnny Monis champions lesser-known meats at his Washington, DC restaurant, the Greek-inspired Komi and the new northern Thai spot, Little Serow. Wild-boar shanks are a great alternative to farmed pork. Recipe published in Food & Wine: March 2012.
- 1/4 cup(s) canola oil
- 6 wild boar shanks (about 5 pounds)
- 12 garlic cloves, lightly smashed
- 8 star anise pods
- 3 whole(s) cloves
- Two 4-inch cinnamon sticks
- 10 cup(s) water
- 1 cup(s) low-sodium soy sauce
- 1/4 cup(s) kecap manis (sweet soy sauce) or 2 tablespoons molasses
- 1 cup(s) palm sugar or light brown sugar
- Steamed rice and cilantro, for serving
- 1. In a very large skillet, heat the oil. Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.
- 2. Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute. Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.
- 3. Pour the liquid into the casserole and bring to a boil. Simmer over low heat, partially covered, until the meat is tender and nearly falling off the bone, about 2 hours; turn the shanks occasionally.
- 4. Transfer the shanks to shallow bowls and strain the broth. Spoon off as much fat as possible. Serve the shanks with rice and cilantro and spoon some of the fragrant broth on top.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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