By Annelise McAuliffe
Located just outside of Washington DC, The Wine Kitchen on the Creek is serving up the perfect dish to take you from the snow and the cold into the warm weather months. This Char-Braised Wild Boar Shank is a satisfying dish that combines hearty winter vegetables and succulent protein with light fresh flavors and complex textures. The tender boar is paired with a light Celeriac Puree and Roasted Root Vegetables. It’s all topped off with tangy pomegranate and a flavorful jus.
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Char-Braised Wild Boar Shank
- Total Time: 293 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty winter vegetables and succulent boar meet in this satisfying dish. A light celeriac puree and pomegranate seeds add a fresh touch.
Ingredients
- 48 oz (1361 g) boar shanks
- 0.5 cups (118 ml) carrots
- 0.5 cups (118 ml) celery
- 1 cups (237 ml) Yellow onion
- 1 tbsp tomato paste
- 2 tbsp minced garlic
- 2 bay leaves
- 5 sprigs thyme
- 2 cups (473 ml) red wine
- 8 cups (1892 ml) Ham stock or veal stock
- 1 tbsp blended oil
- 3.6 oz (102 g) butter
- 17.6 oz (499 g) Celeriac
- 0.5 cups (118 ml) heavy cream
- 1 cups (237 ml) diced rutabaga
- 4 medium sized beets
- 2 bunch baby carrots peeled or just washed
- 1 cups (237 ml) baby onions peeled
- 1 tbsp olive oil
- 5 sprigs rosemary
- 6 cloves garlic
Instructions
- Preheat the oven to 300°F (149°C). Season the boar shanks on each side and place on a hot grill, turning until charred.
- Place oil in a braising pan and heat over medium-high heat. Add carrots, onion, celery, and garlic; cook until wilted.
- Place boar shanks on top of vegetables in the braising pan. Add thyme, bay leaves, and red wine; simmer for 3 minutes.
- Add stock to cover 2/3 of the boar shanks (adjust as needed). Cover with aluminum foil and bake at 300°F (149°C) for 4 hours, or until tender.
- Reserve the braising liquid.
For the Celeriac Puree
- Peel and chop celeriac. Place in a pot with butter and cream; simmer until tender.
- Season with salt and blend until smooth.
For the Roasted Root Vegetables
- Roast beets at 350°F (177°C) for 35-45 minutes, covered with 1 sprig rosemary, 1 clove garlic, and a little water, until fork-tender.
- Toss carrots with 1 tbsp olive oil, 2 sprigs rosemary, and 2 cloves garlic. Roast at 350°F (177°C) for 25 minutes, until tender.
- Toss rutabaga with baby onions, remaining olive oil, rosemary, and garlic. Roast at 350°F (177°C) for 8 minutes, until tender.
To Serve
- Place roasted root vegetables in a serving dish. Top with boar shanks.
- Strain the reserved braising liquid, melt in 2 tbsp butter, and season with salt and pepper. Pour some over the boar; save the rest for gravy.
- Serve celeriac puree on the side. Garnish boar and vegetables with pomegranate seeds.
Notes
- For deeper flavor, sear the boar shanks over high heat until well-browned before braising.
- Substitute chicken or beef stock for the ham or veal stock if needed. Adjust seasoning accordingly.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the oven.
- Prep Time: 30 minutes
- Cook Time: 263 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 boar shank
- Calories: 700
- Sugar: 10
- Sodium: 800
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 50
- Cholesterol: 150
Frequently Asked Questions
What does it mean to char-braise a wild boar shank, and why char first?
Char-braising means searing the shank over high heat until deeply charred before slow-braising in liquid. The char adds a smoky, bitter edge that balances the rich braising sauce.
Can I substitute wild boar with pork if wild boar is not available?
Yes, a pork shank or bone-in pork shoulder works as a substitute. Pork is milder and fattier than wild boar, so the braising time may be slightly shorter.
How long does a wild boar shank need to braise before it is tender?
Wild boar is leaner and tougher than farmed pork, so plan on at least 2.5 to 3.5 hours in a covered pot at low heat. The meat should pull away from the bone easily when done.
