
Photos by Chad Spencer
THOMAS MCKINNEY-STEHR
Executive Chef, Longboat Key Club & Resort
BRAISED PORK SHANK WITH ROASTED PORCINI
MUSHROOMS, SERVED WITH FENNEL AND APPLE
SLAW, TRUFFLE POLENTA AND ROASTED TOMATOES

Serves 6-8
For Pork Shank
6 pork shanks, or shins
Salt and pepper
¾ cup lard
1½ medium Spanish onion, cut into 1/2-inch dice
3 rib celery, chopped into 1/2-inch pieces
3 medium carrot, chopped into 1/4-inch coins
6 cloves garlic
3 sprig rosemary
16 juniper berries
3 cloves
6 cups dry white wine
3 cups veal stock
Rinse and dry the shanks and remove the hairs and hard skin. Season with salt and pepper. In a heavy bottom Dutch oven, heat the lard over medium heat and place the shanks in pan.
Sear until dark golden brown on all sides and remove. Add the onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes, then put then shanks back into pan on top of the vegetables. Add the wine and stock and bring to boil. Reduce the heat to a simmer and cover. Cook for 1 hour and 45 minutes, turning every 1/2 hour. Meat will be falling off the bone. Take the shanks out of the sauce and put a side.
Strain the rest of the sauce in a sauté pan reduce by halve and seasoning to taste with salt and pepper.
Roasted Porcini
12 large fresh porcini mushrooms
¼ cup extra-virgin olive oil
1 tablespoon chopped garlic
½ bunch thyme, chopped
Salt and Pepper
1 tablespoon unsalted butter
To roast the porcini
Preheat the oven to 400°F. In a bowl, toss the mushrooms with the olive oil, and the garlic, the thyme, salt and pepper. Place mushrooms in a roasting pan and roast until tender and juicy, about 10 minutes.
Fennel and Apple Slaw
2 tablespoons minced shallot
1 tablespoon white wine vinegar
1½teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced
about 3 cups
2 large Fuji apple, halved lengthwise, cored, and very thinly sliced in
julienne (about 2 ½ cups)
1 pinch of sugar
Whisk together shallot, vinegar, salt, and pepper in a large, nonreactive
bowl. While constantly whisking, add oil by pouring in a thin stream
down the side of the bowl. Whisk until all oil is incorporated. Taste
and adjust seasoning as desired.
Add endive, fennel, and apple slices to the vinaigrette and toss to coat.
Taste again and adjust seasoning as desired.
Truffle Polenta
1½ cups chicken stock
1½ cups heavy cream
½ teaspoon freshly grated nutmeg
¾ teaspoon salt
Pinch ground white pepper
5 tablespoons polenta
5 tablespoons semolina
¼ cup freshly grated Fontina or Talegio
¼ cup freshly grated Parmesan, plus extra for dusting
1 ounce Truffle oil
In a heavy saucepan, combine the stock, truffle oil and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve. Grate a dusting of Parmesan over the top just before serving.
Roasted Tomato
18 grape tomatoes
Sea salt, preferably gray salt, and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for storing
1 tablespoons herbes de provence
1 clove garlic minced
Preheat the broiler. Arrange the tomato close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato, stirring the mixture as you go.
Broil until the tomatoes are soft and shriveled but still retain some moisture, 10 to 15 minutes. Timing will
depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel.
… Read More