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B.B.Q. Pork Shanks with Vegetable Remoulade Salad
Preparation time:
30 minutes
Cook time:
30 minutes
Ingredients
Metric
Imperial
| 6 | 6 | braised pork shanks |
| 500 ml | 2 cup | B.B.Q. sauce of your choice |
| 2 cup | 2 cup | celery root, julienned |
| 1 | 1 | zucchini, julienned |
| 2 | 2 | carrots, julienned |
| 1 | 1 | red pepper, julienned |
| 6 | 6 | chive sprigs, chopped fine |
| 60 ml | 0,25 cup | mayonnaise |
| 15 ml | 1 tbsp | Dijon mustard |
| 15 ml | 1 tbsp | wine vinegar |
| Juice of a lemon | ||
| Salt and pepper |
Preparation
B.B.Q. pork shanks
- Preheat convection oven to 375°F (190°C), fan on maximum
- Place pork shanks on a baking sheet covered in aluminum foil or parchment paper and brush with half the sauce.
- Cook in the oven for 20 minutes turning halfway through cooking and brush with the remaining sauce.
- Cook until caramelized.
Vegetable remoulade salad
- In a bowl combine mayonnaise, mustard, vinegar and lemon juice. Add the vegetables and season with salt and pepper. Refrigerate until serving.
- Serve the pork shanks accompanied by the remoulade salad.
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