Description
Hearty winter vegetables and succulent boar meet in this satisfying dish. A light celeriac puree and pomegranate seeds add a fresh touch.
Ingredients
Units
Scale
- 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