Jarret de Porc d'antan aux épices et
au miel de pays Shank of pork in spices and in local honey A recipe from the Auberge du Double Six at Gamaches
(80)
- 2 shanks of pork (the back ones if possible)
- 2 carrots, 2 onions, 1 leek, 1 white of celery
- 1 bunch of herbs tied together, clove, salt
- 2 soupspoons of local honey
- 4 soupspoons of mixed spices
- ¼ l of sauce of veal
How to cook (4 pers.):
- Cook the shanks in the broth with all the vegetables during 3 hours and ½
- As soon as they are cooked, cool the shanks and then bone them
- Cover with the honey and spices
- Make caramelize in warm oven, then get out and deglaze
- Serve with the sauce of veal
