Pork shank is the part of the pig located between the bend of its knee and the middle of the leg. The meat adjacent to this area is very fragrant, greasy and rich in natural gelatin.
This also implies that it needs more hours to cook well to become tender and pleasant.
The shank can be cooked in many different ways, usually undergoing double or triple heat treatment, depending on the recipe.
In any case, to get the best results, you need to to boil the shank before taking the next steps.
To save time, cooking in a pressure cooker is recommended. Pour plenty of water and put the shank in it, as well as peppercorns, allspice, sprigs of fresh parsley or bay leaf. You do not need to add salt and fat in this first stage.
After steam comes out of the opening of the pressure cooker, cook it for 30 minutes. This is the ideal time if you then bake it in the oven, but if you are going to cook it through completely for soups and stews, extend the time by at least another 30 minutes.
In a regular pot, cook it for at least 2 hours on low to medium heat.
Check the tenderness of the meat, as the cooking time also depends on the size of the shank itself.
Here is an easy and a little unusual suggestion on how to prepare this delicious part of the pig. To complete the recipe you need:
2 pork shanks
1 stalk of leek
1 onion
3 cloves of garlic
1 cup of white wine
1 cup of olive oil
black pepper (grains and ground)
salt according to taste
3-4 sprigs of parsley
apples - 4 pcs. (sweet and sour variety)
sugar - 75 g
water
Preparation: Boil the shanks for 2 hours in a normal pot or for 30-40 minutes in a pressure cooker. Put peppercorns and parsley in the water. If desired, season it with other spices.
Cut the onions and leeks into thin juliennes and finely chop the garlic. Arrange the vegetables in a pan covered with aluminum foil and sprinkle them with salt and olive oil.
Place the boiled shanks on top, pour white wine over them and sprinkle them with a pinch of salt and ground black pepper.
Bake them in the oven at 200°C for about 30 minutes until they acquire a golden brown color. Meanwhile, prepare the puree by putting the sugar over moderate heat to melt and acquire a light caramel color.
Add the apples - peeled and sliced. When they disappear in the pale caramel, pour about 1 1/2 cups water or enough to cover the fruit. Stir and leave them to boil for 30 minutes.
Mash everything into a smooth puree and serve it with the aromatic pork shanks.
Enjoy your meal!
