Braised Lamb, Veal or Pork with Polenta

Braised Pork Shoulder with Polenta5

(If you don’t eat pork, this also works really well with lamb or veal shanks!)

Grocery shopping from home during Covid-19 is an adventure on the best of days, but as someone occupying a spot in several high risk groups, I am really happy and grateful not to have to suit-up and sally forth to the market. Besides, our local grocer has been surprisingly well-stocked (even if they can’t deliver wine, and active dry yeast cannot be had to love or money.)

Anyway, something interesting always shows up. Yesterday’s surprise was an 8 lb Boston Butt. I had ordered a three-pounder, and had told them not to substitute pork chops, so I’m guessing the mega-size I got was the only one available. I cut out a three pound chunk, and froze the bone-in section for later. The boneless piece is in the Ninja Cooker right now along with some red wine and lots of chopped vegetables; and in about four hours, I’ll have enough Braised Pork Shoulder for several Saturday night dinners.

2 tbsp extra virgin olive-oil
1 tbsp minced garlic
2 cups chopped onion
1 1/2 cups diced celery
1 1/2 cups chopped carrots
8 oz. mushrooms, quartered
3 lb. pork shoulder or picnic roast
1/2 cup dry red wine
1 1/2 cups fire-roasted canned diced tomatoes with juices
1 tbsp dried herbes de provence mix
1 tsp salt
1/4 tsp dried red pepper flakes

1. Sauté the chopped vegetables in the olive oil until translucent. I use a Ninja multi-cooker, or a heavy, stove-top-to-oven covered casserole.

2. Transfer to a bowl, increase the heat and in the same oil, sear the meat on all sides.

3. Reduce the heat, return the veggies to the pot, season with salt, cayenne flakes and dried herbes de provence.

4. Pour the tomatoes and the red wine over all, cover, and cook at a bare simmer for 3-4 hours.

5. Using two forks, pull the meat apart, and mix with the vegetables and broth in the pot.

6. Serve with polenta, or over pasta if desired.

Servings: 8

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 4 hours
Total Time: 4 hours and 30 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (12.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

nutrition braised pork with polenta

Recipe Type: Gluten-Free, Main Dish, Meat

This entry was posted by Glyn Ruppe-Melnyk.

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