How to cook
Split each of the pork shank in two places, so that they can cook faster. You can also ask for it to be done at the butcher shop when you buy them.
Put them to boil for 2 hours over medium heat. Depending on the size, they may need more time. You can easily check them by piercing them with a fork. On a higher heat or in a pressure cooker, the time is reduced, but I personally prefer slower cooking. Don't forget to remove the foam at the beginning.
Optionally, you can add vegetables of your choice to the broth for a richer flavor and one or two bay leaves.
Chop the onion and fry it in the oil.
Clean and cut the mushrooms and add them to the onion for 4-5 minutes again over medium heat.
Pour the rice, which has been pre-washed from the starch and stir to fry, until it becomes transparent.
Preheat the oven to 390°F (200°C).
Strain the broth and weigh as much of it as it is required for the type of rice you use.
Mix the broth with the rice and mushrooms and season with salt and black pepper. I do not add more spices, because the taste of the shank itself is intense and authentic and simply does not need to be overshadowed by other flavors. But I leave the choice to you.
Add the meat and put the pork shank with rice in the preheated oven on the lowest rack. Bake, until the liquid is absorbed and the rice is completely ready.
Enjoy this delicious oven-baked pork shank with rice and mushrooms!
Great recipe for pork with rice, which we can only recommend!