Oven-Baked Marinated Pork Shanks in a Bag

Darth Vader
"Marinate and bake, then gather friends and treat them - that`s our recipe for happiness."
Preparation30 min.
Cooking150 min.
Тotal180 min.
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  • pork shanks - 2, without the skin
  • salt
  • garlic - 3 cloves
  • olive oil - 4 tablespoons
  • lemon juice - 1 tablespoon
  • ketchup - 1 tablespoon
  • worcestershire sauce - 1 tsp
  • mustard - 1 tablespoon
  • black pepper - 1 tsp, ground
  • cognac - 2/5 cup (100 ml)
  • thyme - 1 sprig
  • rosemary - 1 sprig


Sprinkle the shanks with salt and leave them aside. Mash the garlic cloves in a bowl, add the olive oil, lemon juice, ketchup, Worcestershire sauce, mustard, ground black pepper and cognac.

Stir the products to obtain a homogeneous mixture. Make small incisions in the shanks with a knife, then distribute the marinade in them and all over the entire surface.

Transfer the meat to a baking bag, along with the thyme and rosemary sprigs, then place in the fridge for at least 12 hours. Place the bag with the marinated shanks in a tray in which you've poured 1/2 cup water.

Poke several holes in the bag with a toothpick and put to bake in a preheated 338°F (170 °C) oven for 2 1/2 hours. Shortly before they're ready, remove the bag and finish baking the shanks to a nice, appetizing crust.

Serve with a garnish of your choice. What I did was I arranged several seasoned potatoes around the shanks halfway through baking since I have a large tray.


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