Pork Shank

IvanIvan
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Pork Shank
20/02/2014
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Preparation15 min.
Cooking45 min.
Тotal60 min.
Servings1
"Meat lovers will tell you that the shanks are the most delicious part of the pig, as the meat is both tender but not too lean and very, very, very appetizing"

Ingredients

  • pork shanks - 1
  • lard - 5.5 oz (150 g), can use bacon
  • carrots - 2
  • celery - 1 slice
  • parsley - 3 roots
  • onions - 1 head
  • bay leaf - 1
  • red wine - 1 cup
  • black pepper - 15 peppercorns
  • paprika
  • thyme
  • flour - 1 tablespoon
  • oil - 2 tablespoons + some for frying
  • vinegar - 1 - 2 tablespoons
measures

How to cook

Take the pork shank and spike it with pieces of lard or bacon. Put it to fry with 3/4 cup oil, turning it over to get evenly browned. Then add the carrots, celery, parsley roots, chopped onion and sauté until they soften.

Pour in 2 cups of hot water, drop in the bay leaf and black pepper peppercorns. Cook the meat over medium heat. When almost done, add the wine. Remove the meat from the heat and cut it into slices with a sharp knife.

Fry the flour in 2 tablespoons of oil and dilute it with a sauce from the vegetables, pork and vinegar. Leave the sauce to boil for 5-6 minutes, then pour it over the chopped meat. Serve it with a side of steamed vegetables.

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