Culinary Secrets for Cooking Shanks

Pork shank

There are certain aspects required in the preparation of beef and pork shanks to make them flavorful, delicious and irresistible.

Lean and well-cooked meat easily separates from the bone. This can be achieved easily in the cooking of the shank in the oven. This dish is a representative of slow cooking, but you know what they say - "good things happen slowly." A positive feature of this recipe is that even if you exclude some of the products, it is perfectly acceptable, and you'll get something wonderful anyway. Here's the recipe:

Pork / veal shank

shank

Ingredients:

Pork / veal shank with the bone (one shank serves two people), potatoes, carrots, salt, black pepper, thyme, allspice, a glass of white wine, 1 tablespoon honey, 1 tablespoon mustard

Method of preparation:

Honey is the secret ingredient in this recipe, without which it would never taste the same. It is mixed with the mustard and white wine. Stir until you get a homogeneous blend. The meat is well salted and seasoned with black pepper - to taste. Put it in the liquid, and sprinkle the top with a few leaves of thyme and three or four grains of allspice.

The shanks are placed in a zip lock bag. Pour in the marinade and seal tightly, making sure the air has been removed in advance. You can also use a vacuum pump. The finished pieces are left for about six hours in the refrigerator, to marinate.

When done, the meat is removed from the refrigerator and bags and placed in a ceramic container or large pot with a lid - depending on what you have. Pour the remaining marinade in, and a few whole, peeled cloves of garlic. The pot is covered with paper towels and then with aluminum foil. If the container has a lid - just put it on. The oven should be pre-heated to 302°F (150 °C).

Pork

Once heated, reduce to 284°F (140 °C) and put the dish in for baking. The process takes at least an hour and a half. You will know when it is ready when the meat starts to easily separate from the bone. During cooking, turn the meat over to have the juicy half (which was underneath) facing up.

Then add the coarsely chopped potatoes with the carrots. Bake for half an hour until the vegetables are ready. Open the oven from time to time, and pour the juice from the bottom of the container over the meat and vegetables.

The secret of a good shank is in the marinade. The preparation process is very easy and pleasant otherwise. If you do not like the combination of honey with mustard for example, you can marinate the meat in wine with spices only. Just try it. This is a great meal for family and friends.

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