Amish Apples and Peasant Pork

Tonight we had the epitome of comfort food: Gravy made from boiled smoked pork shanks along with Amish apples and onions.

Pork shanks are basically cross-wise slices of a ham near what would be considered the hogs ankle. The meat is sparse, but what's there is tender and smoky. The gravy is great served over homemade biscuits (or those handy frozen bake-n-eat kind...those're good, too) with a salad on the side.

We left the table very happy.


Pork Shank Gravy

1 pkg. (about 1/2 lb.) of smoked pork shank slices
1 qt. of water
approximately 4 Tablespoons cornstarch mixed into about 1/2 cup water
salt and pepper to taste

Place pork shanks in water and bring to a boil. Cover and simmer for about an hour.
Remove pork shanks from broth. The meat will literally fall off the bone.
Remove any fat and bones, shred the pork and return it to the broth.
Bring broth and meat back to a gentle boil.
Stir in cornstarch and water mixture and stir until gravy thickens. (You may have to add additional cornstarch and water mixture.)
Season to taste with salt and pepper.

Serves 4 over biscuits.


Amish Apples and Onions
(from More Recipes From Quilt Country by Marcia Adams)

3 T. bacon fat (can use oil)
2 large onions, peeled and thinly sliced
6 medium apples, skins left on, cored and sliced 3/8" thick
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon cinnamon
1/4 cup brown sugar, firmly packed

Saute onions in bacon fat over medium heat until tender and onions are just beginning to take on color.
Spread onions evenly in pan, then top with apple slices.
Sprinkle salt, pepper, cinnamon and brown sugar over apple slices. Do not stir.
Reduce heat to medium, cover and let cook without stirring for 10 minutes.
Remove lid, increase heat to high. Stir mixture lightly.
Continue to saute mixture until apples are tender and liquids have thickened. This may take 10-15 minutes, depending on type of apples used.
Serve as a side dish along with pork or alongside bacon and eggs for breakfast.

Serves 6.