Pork Shank Terrine with Parsley and Shallots

'Tis the season for indulgence and culinary delights and at this time of year, we do often have a hankering for a good old fashioned terrine at T&G. 

Largely because they are a crowd-pleaser and fairly easy to put together for dinner 'partays' and gatherings. And as in the case with this particular recipe, if you use pork shanks, the natural gelatine that forms in the stock helps to set everything afterwards. 

So no reliance on bacon to bind together and keep its structural integrity intact.

That said, if you do want to wrap your terrine in bacon rather than cling, then you should bloomin’ well go for it. It is Christmas after all.

This recipe is loosely based on Chef Richard H. Turner’s Ham Hock & Black Pudding Terrine from HOG.

And again, should you wish to add and pimp up in this regard, make sure you use Doreen’s.

She knows what she’s doing, that woman!

Ingredients 

2 pork shanks

1 carrot, roughly chopped

1 onion, roughly chopped

1 leek, roughly chopped

1 bulb of garlic, sliced in half

1 knob of fresh ginger

1 Star anise

4 shallots, finely diced

Knob of butter

Large bunch of parsley, finely chopped

Method

Place the pork shanks into a large stock pot, along with the carrots, onions, leek, fennel, garlic, ginger and Star anise and cover with cold water.

Bring to a simmer and cook until the pork is soft and tender - should take about 3 hours.

When the meat is ready, remove it from the pan and reduce the remaining liquid by half. Remove the bones, sinews and veins from the shanks and flake the meat with your fingers into a bowl.

Place a pan on the hob over a medium heat and add the butter, along with the diced shallot and gently fry until translucent. Cool and then add to the bowl along with the chopped parsley.

Line a terrine mould with a double layer of clingfilm, leaving enough to overhand the top and then fill with the mixture. Drizzle a good amount of the reduced stock on top of that and then fold over the clingfilm to cover, then press with a lid (preferably with a weight on top - cans of beans are good) and refrigerate overnight to set.

Serve in slices, with pickles and toasted sourdough bread.