Haven Gastropub Berkshire pork shank

A signature dish at Haven Gastropub, this pork shank is all about tender, succulent pig. Photo: Haven Gastropub

ORANGE, Calif. August, 2012—Executive Chef Greg Daniels sells this satisfying dish at both the Pasadena and Orange locations of Haven Gastropub . 

A four hour braising time brings out the richness and flavor of the heirloom Berkshire pork.

Braised Pork Shank

4-6 Berkshire pork shanks

3 yellow onions (rough chop)

Pork shank by Haven Gastropub Executive Chef Greg Daniels

Pork shank by Haven Gastropub Executive Chef Greg Daniels

3 carrots (rough chop)

6 celery stalks (rough chop)

1 bottle of red wine

1/2 bottle of port

16 ounces tomato juice

Chicken stock (as needed)

Sachet (thyme sprigs, peppercorn, parsley stem, bay leaves in cheese cloth)

Begin by searing off all pork shanks in a large roasting pan to a deep brown color on all sides.  Once browned, remove from pan and add all vegetables and caramelize them again to a deep brown. 

After vegetables have been caramelized, deglaze pan with wine, port, and tomato juice.  Scrape off the fond on the bottom of pan and reduce by half. 

Put pork shanks back into pan and cover with chicken stock.  Add sachet and bring to a boil.  Once boiling, take off stove, cover pan with a lid or foil and cook in the oven at 300° for 4 hours or until tender. 

Carefully remove shanks from liquid, and reduce braising liquid until sauce consistency.  Strain through a fine sieve and use on plate.

Dijon Spaetzle

1 quart water

1 cup chives

I6 cup AP flour

1/4 teaspoon salt

1 tablespoon white pepper

12 eggs

1 cup dijon mustard 

Place a pot of water on the stove and bring to a boil.  As you wait for pot to come to a boil, blend chives and 2 pints of water in a blender. Pass through a fine sieve, and reserve.  

In a large bowl add flour, salt, white pepper and mix with a whisk to combine.  Crack eggs on top of flour; add water/chive mixture and dijon to bowl. 

With your hands, break yolks and use fingers to blend.  The mixture should resemble pancake batter and should have a green hue.  Let rest for 10 minutes. 

Place a perforated pan over boiling water, turn heat on low.  Have an ice bath ready nearby and begin to spread batter through holes 2 cups at a time.  

Stir with a slotted spoon until the droplets float to the surface and boil for one minute.  Skim dumplings out of water and place in ice bath.  

Repeat until all batter is used.  Dump ice bath into a colander and wash spaetzle to remove extra starch.  

Let sit for 5 minutes. to drain; toss lightly with grape seed oil.

Sauté in butter until golden brown and serve under braised pork shank.

Olive Tapenade

3 cups pitted cured black olives

3 anchovies

1/4 cup capers

3 garlic cloves

1/2 tablespoon ground black pepper

1/4 cup extra virgin olive oil

Add all ingredients except for oil into a food processor.  Begin blending and slowly drizzle olive oil until consistency is that of a spread.

Use as a garnish on the braised pork shank.

Top with micro dijon greens.


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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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