Tuesday, January 30, 2007

Braised Pork shanks with Blueberry Demi-glace

These were quite tasty. I have braised a lot of lamb shanks-not so many pork. It was well received and sold out of 18 orders in two hours last Friday. It was a straightforward braise to which I added some blueberries. To the demi-glace I added some port wine to slightly sweeten and deepen the sauce. For presentation I added more blueberries for garnish. Sweet potatoes are a no brainer accompaniment to pork for me. I made twice baked sweet potatoes to accampany this entre.


wheresmymind said...

Great combo with the sweet/savory!

Brilynn said...

I've made cherry and apple sauces for meat, but not blueberry, I need to give that a try.