Pork Shank
A meat shank is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
Contrary to the belief it doesn't have a Hungarian origin, braised and roasted pork shank was first made by French bakers who placed pork shanks in the wood fired oven after finishing bread baking and roasted until crisp and golden brown while basting the meat regularly.
INGREDIENTS
- 1 whole swine shank with bone (4 to 6 kg)
- 5 potatoes
SAUCE (THE GREAT SECRET NOT TO GET DRY):
- 100 ml of olive oil
- 1 packet of parsley and chives
- 1 onion
- 5 cloves garlic
- 1 carrot
- 4 tablespoons beef bouillon
- 2 tomatoes
- 1 tablespoon of salt
- 100 ml of water
- 1 lemon (juice)
- 1 orange (juice)
DIRECTIONS
- Beat all ingredients of the sauce in the blender
- Place the pork shank in a plastic bag, and pour all the sauce into the bag so that it is marinating
- Ideal is to leave from one day to the next
- Preheat the oven
- Remove the shank from the bag and reserve 1 cup of the sauce
- Place the shank on the baking sheet along with the leftover sauce and cover with foil with the shiny side to the meat
- Leave in the oven at 200 ° C for 2 hours
- Cut the accompanying potatoes into slices of about 2 fingers
- Remove the foil, add the potatoes on the side, put the reserved sauce over the shank, and leave in the oven for another 40 minutes to brown
