I would cook it like a pot roast with the Hungarian seasonings in the following recipe, then pull it off the bones in big hunks and serve the meat with noodles and a cucumber salad. Oh yea - and I would probably leave the mushrooms out, but only because i'm not in the mood for them right now! LOLOLOL! Alexa ******************************************************** Gomba Porkolt - Pork And Mushroom Stew Time 120 minutesServes 6Ingredients -------------------------------------------------------------------------------- 1-2 lbs pork steaks, cut in cubes and trim the fat 2 med. onions chopped 4 T of oil 2 tsp paprika 3 cloves garlic pressed salt to taste pepper to taste water as needed sour cream fresh mushrooms cleaned and chopped in half, more if large. How to make it -------------------------------------------------------------------------------- in frying pan, saute onions in oil til transparent, add paprika and mix together add cubes of meat to lightly brown and stir well to not burn add water so that it just covers the meat add pressed garlic and salt and pepper to taste, mix well and often during cooking cook on low with cover for about 1 1/2 to 2 hours til meat is tender once done add sourcream and mix well. serve with mashed potatoes and cucumber salad.

I have quite a few recipes for lamb shanks, mostly collected in the 50s and 60s. In the good old days of my youth, if you weren't quick enough to catch the butcher in time, lamb shanks were tossed into the Pet Food Bucket. The butchers would give them away to anyone who asked for them - free! Now, they're a luxury item, with a price tag to match. Braised Lamb Shanks 3 tablespoons olive oil 4 small meaty lamb shanks, trimmed of fat 1 large onion, peeled and chopped 4 carrots, peeled and finely diced 3 small sprigs fresh rosemary 2 bay leaves 4 garlic cloves, minced 3 cups red wine 2 medium turnips, peeled and cut into 1cm dice 2 teaspoons minced fresh rosemary 2 teaspoons finely grated fresh orange rind 1 small garlic clove, minced Preheat the oven to 180°C. Heat the olive oil in a large, deep Dutch oven with a tight fitting lid over moderate heat until hot but not smoking. Season the shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the shanks with tongs to a plate and set aside. Stir the onions, carrots, rosemary, bay leaves, and garlic into the Dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and stir in well. Bring the mixture to the boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning. Return the shanks to the pot and braise the mixture, tightly covered, in the oven for 90 minutes, turning the shanks once. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, covered, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper. Chop together the rosemary, orange rind, and garlic. Place each shank on a serving plate, top with the vegetables, sprinkle with rosemary mixture, and serve immediately. Braised Lamb Shanks with Caramel Onions and Shallots 4 tablespoons olive oil 500g onions, sliced 5 large shallots, sliced [you can use the onion-shaped shallots, or the things you probably call Spring Onions, which we also call shallots] 1 tablespoon fresh rosemary 6 lamb shanks flour 2 1/2 cups dry red wine 2 1/2 cups beef broth 1 1/2 tablespoons tomato paste 2 bay leaves Heat 2 tablespoons olive oil in heavy large Dutch oven over medium high heat. Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in rosemary. Remove from heat. Sprinkle lamb with salt and pepper; coat with flour. Heat remaining 2 tablespoons olive oil in heavy large frypan over high heat. Working in batches, add lamb shanks to pan and cook until brown on both sides, about 10 minutes per side. Using tongs, transfer lamb shanks to plate. Add 1 cup red wine to same pan and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups wine, beef broth, tomato paste, and bay leaves to Dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid. Bring mixture to boil. Reduce heat, cover, and simmer until lamb in almost tender, turning shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Uncover Dutch oven. Skim visible fat off the surface. Boil until liquid is reduced to sauce consistency, stirring and turning shanks occasionally, about 30 minutes. Season with salt and pepper. Serve with polenta or mashed potatoes, bread, and a simple salad. Lamb Shanks, Greek Style 4 lamb shanks 3 garlic, cloves, slivered salt and pepper to taste 2 onions, sliced 3/4 cup olive oil 1/2 teaspoon dried oregano pinch cinnamon, optional 3/4 cup dry white wine 2 cups chicken stock 500g tomatoes, coarsely chopped 1 cup orzo rice shaped pasta 1/2 cup grated Parmesan cheese Preheat oven to 240°C. Remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into the shanks. Salt and pepper generously. Arrange shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminium foil, and let stand about 5 minutes. Serve hot with grated cheese. Lamb Shanks with Barbecue Sauce 4 lamb shanks 2 rashers bacon, chopped 2 tablespoons flour 1 1/2 cups water 1 tablespoon Worcestershire sauce 1 teaspoon mustard 2 tablespoons tomato puree 1 tablespoon brown sugar 1/2 cup vinegar 1 onion, sliced salt to taste Fry bacon for a minute or two, roll the shanks in flour. Place shanks and bacon in a casserole dish. Mix together the tomato puree, water, Worcestershire sauce, vinegar, mustard and onion, add the remaining flour and pour over the shanks. Cover and cook in a moderate oven until tender, approximately 2 hours. Lamb Shanks in Orange Sauce 2 tablespoons butter 2 lamb shanks 1 onion, chopped 1 carrot, chopped 2 stalks celery, chopped roughly 2 tablespoons flour 300ml stock or water 1 dessertspoon tomato paste salt and pepper to taste 1/2 cup orange juice 1 dessertspoon finely grated orange rind Melt butter and brown shanks well all over, remove. Add vegetables and cook in butter until well browned. Add flour, and brown. Remove pan from heat and stir in stock or water and tomato paste. Season with salt and pepper, bring to the boil, stirring constantly, and add shanks. Cover and simmer about an hour or until tender. Remove shanks to a serving dish, strain sauce and reheat with orange juice and rind. Spoon sauce over shanks and serve immediately with buttered rice or noodles. Serves 2. Quantity may be doubled. Pineapple Lamb Shanks 5 lamb shanks slivers of garlic 425g can pineapple pieces 2 teaspoons lemon juice 1 tablespoon soy sauce 3/4 cup beef stock salt, pepper 1 teaspoon grated fresh ginger 1/4 cup beef stock, extra 2 teaspoons cornflour boiled rice Make slits over shanks, insert a sliver of garlic into each, put into a shallow dish. Drain syrup from pineapple pieces, mix together syrup, lemon juice, soy sauce, the 3/4 cup stock, salt pepper and ginger. Pour over shanks and marinate for 4 hours, turning occasionally. Drain shanks, pat dry and quickly brown all over in oil, reduce heat and fry gently for about 1 hour. Pour off oil, add the marinade, cover and continue cooking gently another 45-60 minutes, or until tender, basting frequently. Drain shanks, keep hot. Pour pan juices into a saucepan, add rest of stock and reheat. Mix cornflour with a little water, add to pan and stir until boiling, add pineapple pieces, simmer until reheated. Arrange shanks of a bed of rice, spoon the sauce over. Tarragon Lamb Shanks [my favourite] 6 large lamb shanks fresh tarragon seasoned flour 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried tarragon, extra 1 1/4 cups mixture dry white wine and chicken stock Make slits over each shank and fill with fresh tarragon. Coat shanks with seasoned flour and slowly brown all over in oil. Pour off oil, add salt, pepper and tarragon to pan. Pour in the wine and stock, cover and cook gently for 1 3/4-2 hours until shanks are tender, adding more wine or stock if necessary. Serve with juices poured over. You can make the BEST stock, soups and stews with lamb shanks. Just simmer in water with whatever veges and flavourings you like, and the meat falls away from the bone in easy-to-flake bits that are melt-in-the-mouth tender. I fed them a lot to my babies when were really babies. Then they got to chew on the bones!

I usually do it in two steps. Cooking it first in water in the crockpot and then shredding it and heating it up with a vinegar-based BBQ sauce. Crockpot Pulled Pork BBQ 10 lbs Pork (cut into 2" cubes) (or beef or chicken or mixed) 2 large vidalia onion (slices into 1" thick slices) 10 whole cloves 32 oz bottle of vinegar-based BBQ sauce Place onions, meat and cloves in large crockpot with enough water to cover. Cook on High for 2 hours, turn to low, and cook overnight. Remove meat chunks with slotted spoon, reserve 2 cups of liquid, and discard rest of liquid and the onions and the cloves. Pull apart and shred meat chunks with forks, and return it to the crockpot. Add the BBQ sauce and cook on low for another two hours minimum, adding some of the reserved liquid periodically if the meat starts to get too dry. Serve directly from crockpot with hamburger buns and another jar of BBQ sauce (or two) for people to use as a condiment.

Posted by foodonastump (My Page) on Thu, Mar 8, 12 at 7:57 I tried out this Pork Lo Mein recipe in an effort to find a good base for the Lo Mein for ARgirl wanted. I don't think this is what she was looking for, but it was really good nonetheless. Serves 4. Published September 1, 2008. From Cook's Illustrated. Ingredients 3tablespoons soy sauce 2tablespoons oyster sauce 2tablespoons hoisin sauce (see note) 1tablespoon toasted sesame oil 1/4teaspoon five-spice powder 1pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces 1/4teaspoon liquid smoke (optional) 1/2cup low-sodium chicken broth 1teaspoon cornstarch 2medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2teaspoons grated fresh ginger 4 1/2teaspoons vegetable oil 4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry 1/2pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) 2bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) 1small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) 12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine 1tablespon Asian chile garlic sauce Instructions 1. Bring 4 quarts water to boil in Dutch oven over high heat. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Mar 8, 12 at 16:30 I tried this recipe, recently, from "Savoring Time in the Kitchen". It is so good and again I couldn't print the picture. I am so sorry, because it looked mouth-watering good. I just have to learn what I'm not doing or doing wrong. jude Pork Schnitzel with Lemon Caper Butter This is a very tasty recipe that I found in our local newspaper. It had achieved the recognition of being one of the top 25 recipes that the newspaper had tested and reviewed in 2011. It's an adaptation of a recipe from the Gourmet Today cookbook. Since pork tenderloin is our favorite cut of pork, I'm always looking for new ways to serve it. This was...delicious! The salty flavor of the capers pairs so well with the breaded schnitzel. It was also a fairly easy dinner to put together and the cooking time is quick. I served it with a simple salad on the side. Enjoy! Pork Schnitzel with Lemon Caper Butter Adapted from Gourmet Today Printable Recipe Note: I cut the recipe in half and only used 1 egg Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds 6 tablespoons cup unsalted butter (divided in half) 3 tablespoons olive oil (divided) 2 tablespoons capers, rinsed and patted dry 1 teaspoon fresh lemon juice Salt and freshly ground black pepper 3 eggs 1 ½ cups fine dry bread crumbs 6 tablespoons vegetable oil (about) (divided) Garnish: 1 ½ teaspoons chopped fresh flat-leaf parsley Lemon wedges Line 1 baking sheet with waxed paper and another baking sheet with paper toweling. Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper. In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm. Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet. In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven. Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch. Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Mar 9, 12 at 15:31 FOAS, Pork Lo Mein recipe reminded me of this one. It makes a great meat dish for a Chinese style meal. Serve with rice, steamed broccoli with almonds or vegetable Lo Mein. Sweet and Sour Pork 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Mar 10, 12 at 9:36 Here's one I forgot to post. You can brown sliced onions along with the pork if you want a lower sodium alternative but I like the flavor of the onion soup mix. CITY CHICKEN 1 1/2 lbs. pork cubes 1/2 cup flour 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 2 Tbs. butter 2 tbs. vegetable oil 1 envelope dried onion soup mix 2 cups chicken broth or water, or 1 cup of each Thread pork on small wooden skewers. Combine flour, salt, pepper and garlic powder; roll kabobs in flour mixture until coated. In large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain excess oil. Sprinkle with soup mix. Add broth and/or water. Reduce heat. Cover and simmer for 1 hour or until tender. If desired, thicken pan juices. Photobucket o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 13:01 Many good recipes on this thread with pork and they really show how versatile pork is. Ruthanna's City Chicken is calling my name...along with all the other recipes. I agree with Chase...pork is my favorite meat. I just drew a name..... your turn ****************** Annie1992 ******************* The next Cookalong subject is your choice. Just post it here and I will set up the next thread. Nancy o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 12, 12 at 17:18 Well, we now know the next Cookalong ingredient won't be Jell-O. LOL o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:38 Nope, and not olives either, or veal! (grin) I'm thinking, I'll get back to you as soon as I check the other cookalong threads and see which ingredients we've already used. Annie o I'm back..... clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:56 OK, I've decided. My ingredient is cheap, 19 cents a pound at the local grocery right now. It's readily available and I think terribly under utilized and I like it. So, my choice is cabbage! Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sauteed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss. Annie o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:10 Cabbage it is! Thanks to all who contributed to the pork Cookalong. Other pork recipes can be added to this thread.. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Mar 12, 12 at 18:26 Just coming back to give a thumbs up and thanks to Sharon for the Sweet and Sour Pork. We liked! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Mar 12, 12 at 18:45 Glad you enjoyed FOAS.....good with shrimp too! Cabbage.....thud! Does sauerkraut count?