Skip to main content

Braised Boar Shanks With Bitter Herb Salad + Vacqueyras Beaumirail for #winePW

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - April 2016 - Jill of L'Occasion is hosting. She invited us to share Spring Meal Pairings for Southern Rhône Wines. Click to read her invitation: here.

Wine Pairing Weekend Bloggers
Be sure to check out what my fellow bloggers have come up with for this Wine Pairing Weekend!

Join the #winePW conversation: 
Join us as we share blog posts and experience live Twitter chat at 11 a.m. Eastern Time (10 a.m. Central) on Saturday, April 9, 2016. Anyone interested is encouraged to join in the chat: food-lovers, travel-nuts, winemakers, Rhône residents, wine-lovers...please join us with the hashtag #winePW.
For a list of past and upcoming #winePW event, visit the Wine Pairing Weekend calendar here. We'd love to have you online with us! 

In My Glass
Founded in 1956, the vineyards of Vignerons de la Cave de Gigondas consists of nearly two hundred hectares around the nearly twenty villages of the Côtes du Rhône Villages AOC (Appellation d'Origine Contrôlée). Their Vacqueyras is a GSM blend made up of 65% Grenache, 25% Syrah and 15% Mourvèdre.

The minerally notes on the tongue mixed with the spiciness elegance of red fruits on the nose made me think of meat. So I decided to pour the wine with some braised boar shanks with a bitter herb salad. It was delicious!

In the Middle of the Plate...
Quick note about sourcing: if you're lucky enough to know some boar hunters, beg, plead, buy, or steal whatever they have! If you don't know any boar hunters, I've had good luck ordering from D'Artangnan Foods. I've gotten everything from wild boar to venison and quail to foie gras from them.

Braised Boar Shanks With Bitter Herb Salad

For the Braised Boar
  • 2 T Herbes de Provençe
  • 2 bone-in boar shanks (about 3 pounds)
  • 1/2 C gluten-free flour
  • freshly ground salt
  • freshly ground pepper
  • 2 T butter
  • 2 T olive oil
  • 3 to 4 carrots, diced
  • 3 to 4 celery stalks, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, crushed
  • 3 to 4 oil-packed anchovy fillets, chopped
  • 3 to 4 tomatoes, quartered
  • 1 C red wine
  • 4 C stock (I used beef stock)

For the Herb Salad
  • 2 small heads endive, thinly sliced on the bias
  • 3 C loosely packed herb leaves (I used oregano, mint, rosemary, thyme, and tarragon)
  • 1 T freshly squeezed lemon juice
  • 3 T olive oil

For the Braised Boar
Preheat oven to 300°F. Season lamb shanks all over with salt and pepper, then dredge them in flour and press Herbes de Provençe into the flour.

Melt 2 T butter into 2 T olive oil in a large Dutch oven or roasting pan. Add shanks, browning meat on both sides, approximately 4 minutes per side. 

Add carrots, celery, onion, and garlic to the pot and until vegetables are softened and starting to brown, approximately 8 minutes. Add anchovies and tomatoes. Pour in wine and stock. Bring to a simmer.

Cover and transfer shanks to oven. Braise until tender, approximately 3 to 4 hours. Any amount of time after 3 hours just makes it even more tender! Move shanks to a rimmed baking dish and place in a warm oven before serving.

Blend the vegetables and braising sauce until smooth. You can use an immersion blender or, as I do, blend in batches in a blender. If the sauce is too thick, thin it with stock. If the sauce is too thin, simmer until it's reduced to your desired thickness.

Baste shanks with sauce, coating them thoroughly.

For the Herb Salad: Just before serving, make salad by combining sliced endive, celery, and herbs in a large mixing bowl. Add lemon juice and oil and toss well. Season with salt.

Transfer warm shanks to a serving platter or plates, spooning their sauce all over. Arrange salad on top and serve right away.


  1. The closest I have come to boar shanks are smoked ham hocks but I love braised beef shanks so I know I would love this dish as well. Thanks for sharing.

    1. Based on your comment, I added a note about my sourcing. I ordered these boar shanks from D'Artagnan Foods. Linked into my post now. Enjoy!

  2. Yum! Loving the sound of these boar shanks!! I've never had boar shanks but really enjoy boar and always purchase it when my butcher has some. Loving Vacqueyras wines at the moment they are so food friendly and well-balanced.

  3. What an exotic dish! I cannot imagine cooking wild Boar! I admire your sense of adventure and ofcourse it looks delicious. Great pairing.

  4. What an incredible meal! Now you have me wanting to find some boar!

  5. Another impressive meal! Sounds like a great wine to go with it.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas