Braised Shanks in the oven

I received some pork shanks a few weeks back from my friend Russell at Sunny Cedars Farm. I cooked two in the crock pot. That way is easy and effortless. Just throw them in and put whatever spices, herbs and stock/wine/water that you want in with it. This time, I tried a braising method in the oven. I put them in the pot and sprinkled them liberally with salt, pepper and garlic powder. I poured in some stock and let them cook away at 350 degrees for several hours. When you can pull the bones out clean, they are good to go!

I drained off the liquid and put it in the refrigerator to chill. I pulled out all the meat from the skin and bones. When the fat and broth separated and chilled, I spooned off 2 tablespoons of fat and put it in my cast iron pan along with 2 tablespoons of flour. I browned the flour in the fat until golden brown, then added the stock. Add more water if needed. Add salt and pepper to taste.

It literally fell off the bone! Yummy, juicy and tender!

Pork Schnitzel with Jaeger Sauce

Basically, this is the same as my scallopini recipe that I rave about...
One big difference is the sauce or gravy that is poured over the top when served. Jäger (German pronunciation: Yeager) is the German word for "hunter". One source that I found said that it is called hunter's sauce because of the vegetable used were found by hunters searching for food. Another said that it was created to make tough game birds and meats more appealing. Either way, it is very tasty and a complimentary sauce.

BTW... ***Do you know the difference between sauce and gravy???
The answer is at the bottom of the post. :-)

Scallopini is called Schnitzel in Germany. It is a boneless meat, thinned with a meat mallet or tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. In German-speaking countries, the term Schnitzel means escalopes (cutlets), not just bread crumbed, fried escalopes such as Wiener Schnitzel. A popular food in many countries, it is made from veal, chicken, beef, turkey, or pork. There are worldwide names for this process... cutlets, scallop, escalope and paillard. All of which refer to a piece of meat that has been pounded thin.

Pork Schnitzel

4 boneless pork chops
1/2 cup all-purpose flour
1/4 cup bread crumbs
1/4 teaspoon garlic powder
salt and pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup beef broth


Flatten cutlets to 1/8-in. thickness.

In a flat dish, combine the flour, bread crumbs, garlic powder, salt and pepper. Add chops one at a time and coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add chops; cook over medium heat for about 2-3 minutes on each side or until golden brown. Place chops in a 13x9 casserole dish. Add enough broth to come to the sides of the chops. Bake at 350 degrees for 30 - 45 minutes or until all the broth is absorbed.

Jaeger Sauce

1/2 cup onion, finely chopped
1 pkg fresh mushrooms, sliced
3 clove garlic, finely chopped

2 tablespoons butter
1/4 tsp German Maggi Seasoning Sauce
Salt & Pepper to taste

2 tablespoons butter

2 tablespoons flour
1/2 cup dry red wine
1 Cup of beef broth

1/2 Cup sour cream

Saute onion, mushrooms and garlic until tender, being sure not to let the garlic burn. Add seasonings. Remove from pan. Add 2 more tablespoons of butter. Melt and add flour. Whisk until golden brown. Gradually add the wine and broth. Bring to a boil. Remove from heat and whisk in sour cream. 


*** The answer... $20 a plate!

Biscuits and Sausage Gravy

The hubby was supposed to go out of town yesterday, but the job they had scheduled wasn't ready. So he actually got home early... Starving as usual! It was 2:30 in the afternoon! What to cook??? I fried pork chops for a scallopini the other night and could not bring myself to throw out the drippings or the seasoned flour I coated them with, so I made a milk gravy and canned it! I put it in the frig to use later. I decided to use that and started to rummage through the frig. I had a package of Johnsonville Italian Sausage left and some biscuits in the freezer. Viola! Sausage Gravy and Biscuits!

I added flour seasoned with a little basil,

red and black pepper and salt

(about 2 or 3 Tbsp of the flour)

to the pan drippings. Then I added milk

until I got the thickness I wanted.

I boiled the sausage first for a quick cook!

Then I browned it.

I cooked some biscuits... no not homemade :-(

I said this had to be quick :-)

The Hubby wanted his biscuits split and lots of them.

He actually complained that I was putting to much sausage,

and I had to take some off...

Guess who went back for seconds?????

This is mine...

I left mine whole with just enough sausage and gravy!

Bubble and Squeak by La Belle Cuisine

I was attracted to this recipe more by the Wow-Wow Sauce than anything. I have never made Bubble and Squeak before either, so I had to give it a whirl. I am so glad I did! This was really yummy and both my reaction and my husband's to the sauce was, if fact, "WOW!"

Sauteing the onion and cabbage in butter... 

Add the meat and potatoes...

Normally, you brown the bottom and invert onto a plate,
but mine stuck to the pan .
So, I put it under the broiler to get some color...

While it was in under the broiler, I made the sauce...

And Voila!
Bubble and Squeak
with Wow-Wow Sauce!

Click on the link below for the recipe and instruction, or just to visit an amazing site!!!
Bubble and Squeak with Wow-Wow Sauce by La Belle Cuisine





Lodge Logic Skillet - 12" - Lodge Logic (Google Affiliate Ad)

Sausage Gravy

1 lb. sausage

1 onion, diced
6 tbsp. flour
4 c. milk
1/4 tsp garlic powder
salt and pepper to taste

Saute sausage and onion together. Add flour and stir. Add milk. Stir. Cook until gravy has a smooth and thick consistency. Add salt, pepper and garlic powder. Serve over biscuits.