Not too long ago while ordering meats from D’Artagnan, I decided to try Wild Boar Foreshanks. My thought was “Maybe they’ll be great and if not, I’m only out about $8 so no harm done”.

 Well, I was very pleasantly surprised. I LOVE THEM!


They’re inexpensive, mild and melt in your mouth tender when slowly braised.

This is how I prepared them for Pork & Pinot with friends (and again the following week…… just because)

2 Wild Boar Foreshanks
1 Cup All Purpose Flour
1 Carrot, Chopped
2 Stalks Celery, Chopped
1/2 Large Onion – Yellow or White, Chopped Your Choice (I think I used a little of each)
1 Pound Fresh Mushrooms. I used several varieties. Oyster, Trumpet, Portabello, Shitake, Button and Forest Nameko. Use whatever looks good to YOU. Chop or slice the bigger and leave the little ones whole.
1 Sprig Fresh Rosemary
2 Cups Red Wine (Don’t cook with something you won’t drink)
2 Cups Chicken Stock
1 Tbsp Butter
1 Tbsp Tomato Paste
2 Cloves Garlic, Minced
Salt & Pepper to taste
Vegetable or Olive Oil to use during browning.

Preheat oven to 250 degrees.

Dry the foreshanks well. I wrap them in paper towels.

Heat about 2 Tbsp oil in a heavy pan or dutch oven with a well fit lid.

Put flour in a bag and season well. (yep you guessed it, I used Natures Seasons).

Place foreshanks in the bag of flour, one at a time, and coat well. One at a time (to keep from simmering and not browning) brown the meat WELL. Take your time and get all sides. Set aside when finished.

Drain fat/oil from the pot.

Add Butter and 1 Tbsp Olive Oil to pot. Add Celery, Onion, Carrot, and Garlic.
Cook while stirring a bit for 5 minutes.

Add Tomato Paste and cook for another 3 minutes.

Add Wine let reduce for 3 minutes.

Add Stock. Using an immersion blender, blend vegetables into stock.

Add Rosemary.

Add Foreshanks and then the mushrooms.
Give it a little stir but don’t worry too much about all the mushrooms being covered in liquid just yet. That will happen.

Put the lid on the pot and put it in the oven.

Every hour, take a peek and turn the foreshanks. Give the sauce a stir. Cover the pot and leave it alone for another hour.

This recipe takes 4 to 5 hours so be patient.

When it’s all done, you’ll have fall off the bone Wild Boar and a deep rich Mushoom “Gravy”.

This time I served it with creamy polenta. I have also used a hearty pasta or mashed potatoes. USE WHATVER YOU LIKE. It will be just fine.

NOW, Pour yourself a glass of that wine you used in the recipe (if you have any left)and enjoy your dinner.

This recipe will feed 4 people dinner or several more people a small tasting serving.

 Step by step photos are at