Indulge in a symphony of flavors with our Riesling-braised pork shank—a delightful fusion of premium pork slow-cooked to perfection by Executive Chef Andrew Loft at Tiara Restaurant. As the shanks simmer in Riesling, they transform into succulent, tender morsels. The marriage of rich pork and bright white wine notes makes this dish ideal for dinner parties and gatherings, while the Riesling infuses it with depth and flavor.
Riesling-Braised Pork Shanks with White Beans
Serves 4 people
Ingredients:
1½ lb each x 4 Pork Shanks
2 tbsp Salt
2 tbsp Cracked pepper
½ cup All purpose flour
½ cup Extra virgin olive oil
large White onion, diced
large Carrot, peeled, diced
large Celery stalks, diced
8 Garlic cloves, peeled and sliced
500 ml Dry Riesling
3 L Chicken stock
2 Bay leaves
¼ bunch Thyme
8 sprigs Rosemary
500 ml Navy beans, soaked overnight
Method:
- Season shanks with salt and fresh cracked pepper.
- Sear the shanks on all sides in olive oil in a heavy bottomed casserole. Remove and set aside.
- Add onion, celery, carrot, garlic, thyme, and rosemary to the pot and cook, stirring for 5 minutes.
- Add flour and stir to coat the vegetables.
- Add wine and stock to the pot. Return shanks to the pot and bring to a simmer.
- Cook slowly for approximately 3 hours or until the flesh is starting to come away from the bone and meat is tender. Remove shanks and reserve in a bit of the cooking liquid.
- Strain out solids and return strained cooking liquid to the pot.
- Add white beans and simmer for approximately 1 hour or until tender but not splitting.
- Remove beans and set aside.
- Reduce cooking liquid to a light sauce consistency. Return beans and pork and heat to serve.
Tips:
- Serve with your favorite seasonal veggies. This is a fall dish and would pair well with grilled zucchini or roasted Brussels sprouts.
- Try not to overcook the pork or it will be difficult to keep it on the bone for presentation.
Wine Pairing – 2018 Cave Spring Vineyard Riesling CSV
Wine pairing courtesy of Sommelier Enrico Santos from Queen’s Landing.
With this hearty dish, we can pair a wonderful wine that strikes a perfect balance. For a white wine, considering the Riesling already in the dish, why not opt for another Riesling? The 2018 Cave Springs “C.S.V.” is an excellent choice. Its lovely acidity cuts through the richness of the shanks and the sweetness of the beans. Additionally, its refreshing citrus aromas make it a delightful accompaniment. As for red wine, I recommend the 2020 Signature Cabernet Franc from Domaine Queylus. Its fresh acidity, combined with black fruit notes and hints of dried herbs, adds complexity to the dish. This medium-bodied wine finishes beautifully, making it a truly wonderful pairing.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel