Sir Tom Jones enjoys a loving family, boisterous stage life, cold British beer and comfort food. His family and singing career are constants in his life and he indulges in British beer and comfort food whenever it’s possible to fit them in.
He enjoys sitting with the stage crew and anyone else that cares to join him for the British beer and seldom misses visiting the Dickens Pub to enjoy comfort food whenever he is performing close to St. Petersburg, a Federal city of Russia.
Sir Tom’s preference in comfort food is Bavarian Style Pork Shanks with Bacon Lentils. This dish is a rich, flavorful lintel and bacon casserole—flavored with sauces, spices and seasonings all bound together with whole butter and lager beer—with a sizzling hot and juicy “fall-apart tender” lamb shank placed on top of each serving.
Whether you’re a Tom Jones fan or not, treat yourself to a fantastic dinner at home with your spouse. Complete the experience by playing Tom’s latest release of Praise and Blame as background music.
Before beginning, please remember the Dickens Pub is a world famous restaurant and while it freely gives the ingredients that comprise the dish, it does not provide the measurements. Simply follow the directions and adjust the seasonings to your taste. Also, assemble all the ingredients and lay them out for easy availability. This recipe requires time and attention during the course of the day to cook the pork shanks to the level of deliciousness desired. You are not involved the whole time while the meat is cooking or marinating. It is worth the investment when you surprise your loved one with this meal.
Bavarian style Pork Shanks with Bacon Lentils à la Dickens Pub
Meat Ingredient
Pork Shanks
Marinade Ingredients
Mix the following ingredients together to taste; pour in a large bowl, cover with cling wrap and place it in the refrigerator:
Lager Beer
Garlic
Salt
Worcester sauce
Honey
Thyme
Rosemary
Sage
Method:
1. Bind the shanks in cling-film or cooking twine to hold the meat to the bone during the first cooking process.
2. Poach in slightly salted water for 3½ hours, and allow the shanks to rest for another ½ hour in the un-heated liquid.
3. Take off the bindings from the cooked shanks, drain & place them in the beer-herb marinade solution for at least 6 hours.
4. Remove the shanks from the beer-herb marinade and bake for 20 minutes in the oven at around 350 degrees Fahrenheit.
Tip: Splash the marinade onto the skins at the end of this cooking process in the oven to add caramel flavors.
Lentil Ingredients:
Lentils: Brown, Green, or Le Puy
Bay leaf
Seasoning Ingredients
Add as much of the ingredients below as desired:
Bacon
Onion
Garlic
Thyme
Butter
Method
1. Boil the same volume of water (chicken or vegetable stock if desired,) as lentils. Add lentils, bring to boil again then cover and simmer with a bay leaf for a further 20 minutes.
2. Cook the chopped bacon, chopped onions, garlic and thyme in a deep casserole pan. Until browned, then add butter to the mix.
3. When the lentils are cooked add them to the casserole dish and mix with the rest of the ingredients. The butter will help to spread the flavor through the lentils.
4. Add a tbsp of double cream, per person to be served, to the bacon, onions and, garlic and mix, before the lentils finally join them.
5. Make sure the lentils are warmed through. Ladle into shallow bowl dish, place the pork shank on top, serve and enjoy.