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Shanks with Garlic and Herbs and Spices

Sia RibaginaSia Ribagina
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Shanks with Garlic and Herbs and Spices
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15/01/2018
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Preparation
10 min.
Cooking
180 min.
Тotal
190 min.
Servings
8
"Everyone loves a tasty shank but few know how to make it this tender and juicy. A first-rate recipe from Sia Ribagina!"

Ingredients

  • pork shanks - 4 (hind ones are preferable)
  • vegetable broth - 1 cube
  • balsamic vinegar - 1 tablespoon
  • olive oil - 2 tbsp (30 ml)
  • tomato paste - 2 tablespoons
  • cumin - 1 tsp
  • celery - 1 tsp, dried
  • universal sauce - 3 tablespoons
  • salt - 1 tsp
  • black pepper - 1 pinch, ground
  • allspice - 2 pinches, powdered
  • salvia - 1 tsp, dried
  • parsley - 3 stalks, fresh
  • rosemary - 1 stalk
  • thyme - 1 tsp
  • oregano - 1 tsp
  • garlic - 3 cloves + 4 cloves, unpeeled
  • paprika - 1 tablespoon
  • ketchup - 3 tablespoons
measures

How to cook

Wash, clean and dry the pork shanks.

Make a marinade by mashing 3 cloves of garlic with salt in a bowl and adding all of the dried and liquid spices, excluding the broth.

Stir and smear the shanks with this mixture. Arrange them in an oven dish and cover with foil. Leave them in the fridge for at least 4 hours to marinate.

Dissolve the broth cube in 1 cup (250 ml) hot water, remove the foil, pour the broth in the oven dish, optionally add several unpeeled garlic cloves and cover with aluminum foil.

Put the oven dish in a 360°F (180 °C) oven for 2 hours 30 min., remove the foil and bake another 30 min. until the shanks gain a nice glazed crust.

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