JethroTull
25+ Posts
Anyone know a reliable source for pork shanks in Austin?
My brother has developed a recent liking for Spanish wines, so for his birthday I decided to do a Spanish menu for the whole family last weekend. It was really just an excuse to open several bottles of kick-butt Rioja, but I did a recipe from a Bon Appetit of a few months ago for Spanish Pork Braise. It calls for pork shanks, so about Wednesday of last week I started looking for some. Called Central Market. They didn't have any, but suggested I try HEBs on the east side. None of them did either, but one butcher recommended Fiesta. Well, they didn't have any either.
It was too late in the week to take the advice of Bon Appetit, which was to order from Nimanranch.com. So, I asked the Fiesta guy for a recommendation. He said to use a plain ol' Boston Butt and cut it up into shank size pieces. That I did and it turned out great! Really good with the Rioja, but a little less so with a Ribera del Duero that we opened after we killed off all the Rioja.
At any rate, while the butt was a great substitute I'm wondering if anyone has any suggestions for a good meat market that would be a reliable source for pork shanks the next time we want to try this.
Thanks for any help you can give this first time poster.
My brother has developed a recent liking for Spanish wines, so for his birthday I decided to do a Spanish menu for the whole family last weekend. It was really just an excuse to open several bottles of kick-butt Rioja, but I did a recipe from a Bon Appetit of a few months ago for Spanish Pork Braise. It calls for pork shanks, so about Wednesday of last week I started looking for some. Called Central Market. They didn't have any, but suggested I try HEBs on the east side. None of them did either, but one butcher recommended Fiesta. Well, they didn't have any either.
It was too late in the week to take the advice of Bon Appetit, which was to order from Nimanranch.com. So, I asked the Fiesta guy for a recommendation. He said to use a plain ol' Boston Butt and cut it up into shank size pieces. That I did and it turned out great! Really good with the Rioja, but a little less so with a Ribera del Duero that we opened after we killed off all the Rioja.
At any rate, while the butt was a great substitute I'm wondering if anyone has any suggestions for a good meat market that would be a reliable source for pork shanks the next time we want to try this.
Thanks for any help you can give this first time poster.
