Pork shanks can be cooked in various ways. Perhaps the most often prepared recipe that contains pork shanks, is the one made as a stew. Actually it does not really matter how you cook it. It can be baked whole or, you can divide it into larger pieces and portion it or even cut it into bites. This will not change the taste of the stew. Naturally, shanks would look much more spectacular if whole.
What you must always remember when cooking this type of meat is to put in a few aromatic spices. We're talking about garlic, bay leaf and allspice - (a must). If you are not fond of garlic, put only a little bit in, but do not leave it out altogether. It gives a great flavor to the shank. Bay leaves have a very peculiar smell, which is complemented perfectly with fatty pork, the same goes for allspice.
Do not forget black pepper. Many types of various products may be used, with almost no limitations. It turns out extremely delicious with potatoes, rice, bulgur. But it seems that pork shanks simply cannot exist without carrots and mushrooms - they go well together and turn out wonderful.
Classic dishes with pork shanks are made in a clay pot, with the meat cut into portions, accompanied by potatoes, onions, garlic, spices and the aforementioned wine for flavor.
If you make stew, do not forget the savory. If you're baking it by itself, without vegetables, rub it on the meat, so the skin doesn't become too dry and spike it with garlic and prunes. You can grease it with oil, paprika and any other spices you wish to add - make light cuts on the skin, to put the garlic cloves and prunes.
Here is a delicious recipe where the meat is soaked in the marinade:
Tender pork shanks
Required products: pork shanks, white wine, soya sauce, juice of half a lemon, honey, mustard, black pepper - ground, bay leaf, 2-3 grains allspice, paprika, a few cloves of garlic, oil, salt
Preparation: Make a marinade of the wine, soya sauce, bay leaf - crushed to pieces, the black pepper and allspice. Spike the shank with a few cloves of garlic and pour the marinade over it. Let it cool for at least 12 hours. Then remove it from the liquid, remove the garlic cloves, salt and grease it with a mixture of the oil, lemon juice, mustard, paprika and honey.
Put it in earthenware, add a little oil on the bottom, to prevent sticking, pour in some water and cover. Put the casserole in the oven, set it to 290°F (145 °C) and bake for 3 hours. From time to time, check that there is enough liquid in the pot and, if necessary, top up with hot water.
Check if the meat is braised (use a wooden skewer - if the juices run clear, it's ready) and remove the lid so that the top gets a nice crust. When that happens, serve with a suitable side dish - potatoes, broccoli, steamed vegetables. Remember not to cook food in clay containers on high heat. It’s a slow process, but very tasty and a suitable menu for weekends and holidays.
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