maile al forno
Cold evenings and winter Holidays are perfect for this dish! Baked Pork Shank is an incredibly easy dish to prepare. The trick is to slow cook the meat at a low temperature so that the meat remains soft and juicy. A great compliment to this main course would be a simple side like pan fried potatoes. If you are looking to dress it up, top with chestnuts or an apple sauce.
Preheat oven at 180 degrees
Prepare a mix of celery, carrots, and onions. Finely chop the vegetable mixture and drizzle with olive oil.
Put the prepared vegetables in a large saucepan and saute for a few minutes, until the onions are translucent and the vegetables are al dente. Add the pork shank and sear all sides. Next, add a glass of your favorite beer and let it completely evaporate the alcohol. Finally, add the mustard and honey, season with salt and add the sprig of thyme to the pan.
Now it's time to Bake the Pork Shank. If you have cooked the vegetables and Pork in a Oven suitable pan, place the pan directly into the preheated oven, otherwise transfer everything from the pan onto a baking tray.
Cook for about two and a half hours occasionally checking to make sure it does not dry out and taking care to turn it every 30 minutes or so. When there is about an hour left until the end of the cooking of the shank peeled and cut the potatoes into cubes. Put them in the pan with a drizzle of oil, garlic and a sprig of rosemary, cook until soft, stirring occasionally. Serve them warm together with the shank.
1. To make the shank meat even tastier, marinate it overnight in a oil marinade of chopped herbs (rosemary, sage and some juniper berry) and a drizzle of oil.
2. If you don't like the taste of mustard, you can omit it from the ingredients.
1 glass of beer
2 spoon of mustard