Creole Pork Shanks With Sweet Potato Gravy
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Vegetable Oil1 tsp
Ground Black Pepper1 tsp
Cayenne Pepper1 cup
Olive Oil1 medium
Onion (chopped)1 small
Green Bell Pepper (chopped)1 tsp
Dried Thyme1 tsp
Black PepperDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Rub sweet potatoes with vegetable oil and wrap in aluminum foil
3
Place sweet potatoes in preheated oven
4
Bake until soft, about 1 hour
5
When cool enough to handle, peel, and cut into 1-inch chunks
6
Season pork shanks on all sides with black pepper and cayenne pepper
7
Heat olive oil in a large skillet over medium-high heat
8
Cook shanks on all sides until nicely browned on all sides, about 10 minutes total time
9
Transfer the pork shanks to a slow cooker
10
Saute onion, celery, bell pepper, and garlic in the skillet, scraping the browned bits from the bottom
11
Cook over medium heat until softened, about 5 minutes
12
Stir in 4 cups Swanson(R) Chicken Broth and diced tomatoes; bring to a boil
13
Add bay leaves and thyme and continue to simmer until mixture reduces slightly, about 10 minutes
14
Pour mixture into slow cooker with the pork shanks
15
Cook on high until tender, about 6 hours
16
Transfer pork shanks to a platter; tent with foil to keep them warm
17
Remove half of the vegetables from the cooking liquid (save for another use or discard)
18
Transfer the remaining veggies and all of the liquid to a blender or food processor
19
Add the cooked sweet potato chunks
20
Process until smooth, about 1 minute
21
If the mixture is too thick, add 2 tablespoons at a time of chicken broth until it is to your desired consistency for gravy
22
Spoon sweet potato gravy over servings of the pork shanks