Recipe of caramelized La Fueva pork shanks over parmentier, wild mushrooms and garnacha grape

A tender and juicy meat full of all its essence and flavor comes out with this recipe by chef Roberto Alfaro. In Beso De Vino´s Garnacha Viñas Viejas you will find the perfect pairing to set your table.

Codillo Caramelizado de Laton

Codillo caramelizado de latón de La Fueva sobre parmentier, tierra de setas del Moncayo y uva garnacha

Author: Roberto Alfaro Barco

Ingredients

  • 800 g “Latón de la Fueva” shanks (free range pork)
  • Black Pepper
  • Bay leaf
  • Garlic
  • Thyme
  • 300 ml grape must

For the parmentier:

  • 100 g potato
  • 30 g butter
  • 20 ml cream
  • Salt
  • Pepper

For the wild mushrooms:

  • 10 ml olive oil
  • 50 g black trumpet mushrooms
  • 50 g Panko breadcrumbs
  • 40 g onion
  • 1 tablespoon tomato sauce
  • 1 g garlic

For the grapes:

  • 10 g red grapes
  • 10 ml grapes must
  • 5 g butter

Instructions

  • Cook the shank at 75 Cº for 12 hours with the listed ingredients. Allow it to cool. Debone and reserve.
  • For the sauce: Cover the shank bone with water and add the grape must. Allow to reduce and extract the sauce.
  • For the parmentier: Steam the potatoes in the skin, peel and blend with the butter, cream, salt and pepper.
  • For the wild mushrooms: Sauté the wild mushrooms and set aside. In a pan lightly fry the garlic and add the diced onion until soft. Add the tomato sauce and the fried wild mushrooms. Finally add the panko and add water if necessary.
  • For the grapes: Sauté the grapes in butter, add the grape must and allow it to reduce.

Notes

To assembly: place the Parmentier on a plate. Place the wild mushroom on one side and place the shank on top of the mushrooms and pour the grape sauce over the shank. Decorate with a sprig of thyme.

Roberto Alfaro Barco

Roberto Alfaro Barco

Roberto Alfaro grew up running around the tapas bar that his parents had in his hometown of Calahorra. While he was deciding what to do with his life, he saw the opportunity of go to Zarautz in the Basque Country to study cooking. He studied with Karlos Arguiñano in the Escuela Ayala. Since then he has worked in several renowned restaurants in the north of Spain. Upon his arrival in Zaragoza he has always been linked to the Palafox Group. Roberto is a classic cook and his only condition when he works is to do it with the finest quality products.

The recipe of codillo caramelizado de latón de La Fueva sobre parmentier, tierra de setas del Moncayo y uva garnacha as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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