Pork shanks with vegetables in Provençal olive oil – matured olives PDO

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Jarrets de porc aux légumes à l’huile d’olive de Provence – olives maturées AOP
A PDO
Preparation
30 min
A PDO
Cooking time
2h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 2 pork shanks
  • 4 carrots
  • 6 potatoes
  • 2 leeks
  • 4 turnips
  • 1 bouquet garni
  • 1 onion
  • 2 cloves of garlic
  • 2 litres of veal stock
  • 3 tablespoons of olive oil from Provence – ripened olives PDO
  • 2 tbsp mustard
  • 2 Petit Suisse or 2 tablespoons of thick crème fraîche
  • ½ teaspoon of caraway seeds
  • Salt, pepper

Tip

Pork shank is a dish with a wintery feel, where meat, winter vegetables and traditional-style olive oil come together to create a hearty meal. The traditional-style olive oil from Provence – ripened olives PDO – will bring notes of black olives, candied fruit, forest floor and/or toast, which will pair well with the flavours of this hearty dish (you could also use an PDO olive oil from Aix-en-Provence – matured olives or the Vallée des Baux-de-Provence – matured olives).

Instructions

  • For this recipe, start by peeling and finely chopping the onion, then set it aside. Wash, peel and chop all the other vegetables into medium-sized pieces.
  • Pour 2 tablespoons of Provençal olive oil – PDO ripened olives – into a casserole dish and heat gently. Brown the shanks on all sides, then add the finely chopped onion. Once the onion is translucent, fill the casserole dish with water and bring to the boil. Turn off the heat, remove the shanks and the onion, then discard the water.
  • Return the shanks to the casserole dish and add the chopped vegetables, crushed garlic and caraway seeds. Cover with stock and simmer, covered, over a low heat for 1 hour. Then remove the lid and simmer for a further 30 minutes.
  • Turn off the heat and leave to rest.
  • Take 3 ladles of stock and reduce it in a saucepan over a medium heat for 15 minutes. Add 1 tablespoon of olive oil, the mustard and the ‘Petits Suisses’ (or crème fraîche). Whisk together.
  • Transfer the meat and vegetables to a serving dish.
  • Serve with the sauce and gherkins.

Tip

Pork shank is a dish with a wintery feel, where meat, winter vegetables and traditional-style olive oil come together to create a hearty meal. The traditional-style olive oil from Provence – ripened olives PDO – will bring notes of black olives, candied fruit, forest floor and/or toast, which will pair well with the flavours of this hearty dish (you could also use an PDO olive oil from Aix-en-Provence – matured olives or the Vallée des Baux-de-Provence – matured olives).
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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