Pork, mashed potatoes make a hearty meal

This week, we are preparing braised pork shanks that we are serving with roasted garlic mashed potatoes.

BRAISED PORK SHANKS WITH ROASTED GARLIC MASHED POTATOES

Ingredients

8 medium size pork shanks (about 1 pound each)

2 cups chopped onion

1 cup chopped celery

1 cup chopped carrot

2 cups chopped tomato

4 tablespoons tomato paste

1 tablespoon fresh chopped rosemary

1 tablespoon fresh thyme

2 cups red wine

2 cups water or chicken broth

Salt and pepper, to taste

For mashed potatoes:

8 cups diced potatoes

1 cup garlic cloves

1⁄2 cup olive oil

1 cup melted butter

1 cup heavy cream

Salt and pepper to taste

Putting it together

Starting with the pork shanks, in a very large pan over medium heat, add the shanks a few at a time and cook until golden on all sides. Repeat procedure until all shanks are browned and set aside. In the same pan, add the onion, celery and carrots and cook until they begin to brown. Add the tomato and tomato paste and cook for about three minutes.

Return the shanks to the pan along with the rosemary, thyme, wine, broth, salt and pepper and bring to a boil. Finish by braising in a 350-degree oven for about two hours.

When the shanks are nearly done, in a large pot over high heat, add the potatoes and cover them with water. Cook for about 30 minutes. While the potatoes cook, in a small pot, add the garlic and olive oil and cook for about 10 minutes over low heat. Add the butter and cook for about 10 more minutes. The garlic should be soft. Add the heavy cream and bring to a boil; set aside.

When the potatoes are soft, drain all the water. Return potatoes to the large pot and add the garlic-cream mixture. Smash the potatoes until there are no more chunks. Add salt and pepper, to taste, and set aside.

Remove the shanks from the oven and as soon as they are tender. Remove them from the pan and smash the vegetables in the pan to make a sauce, If you prefer, you can blend the vegetables. Adjust the seasoning and consistency of the sauce to your liking and set aside.

Once everything is done, add a nice helping of the mashed potatoes in the middle of a plate. Top with a shank and some of the vegetable sauce and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.