Baked shank
The baked pork shank is a really tasty second course, perfect to serve with baked potatoes. Cooking the shins is quite long, but the result will pay off in patience! Baked pork shank a recipe that can not miss in the New Year's menu. In addition to zampone, cotechino and lentils, pork shank is also a must. The shank is a very cheap cut of pork that should be cooked for a long time, for example boiled with vegetables or baked, taking care to wet it with liquid constantly to make it juicy and tasty. Small tricks to follow for a baked pork shank cooked to perfection: let it marinate for hours with aromatic herbs, oil and wine, brown it in a pan to seal it well before cooking in the oven, never pierce it so as not to spill the meat juices; All this will guarantee us a juicy and tasty meat. The pork shank can be served with mashed potatoes, baked potatoes and mixed salad.
Let's see how to proceed ...
Ingredients
2 pork shanks of about 600-700 g each1 carrot2 sticks of celery1 onion1 garlic clove, peeleda few leaves of sageolive oil to taste30 g butter4 juniper berries2 sprigs of rosemaryhot meat broth to taste250 ml lager beersalt to taste
Preparation
To begin with, take care of the vegetables: wash them and peel them carefully, peel the onion and carrot, wash the celery ribs, then transfer all these vegetables to a mixer together with the peeled garlic clove and sage leaves, then operating it jerkily, chop everything finely. Heat two or three tablespoons of oil in a baking pan (which can be put on the fire) together with the butter and as soon as it is hot, fry the chopped vegetables, then after a couple of minutes add the shins and brown them well turning them often. Meanwhile, heat the oven in static mode to 190 ° C and when the shanks are well browned on all sides, wet everything with beer, add the juniper berries, sprigs of rosemary, a pinch of salt and continue cooking on the stove until the beer has almost completely evaporated. At this point wet everything with two ladles of hot broth, cover the pan with aluminum foil and transfer it to a hot oven. Let the covered shanks cook for about 30 minutes, wetting them with a little broth if they dry out too much, then uncover them and continue cooking for another 25-30 minutes, wetting them often with the sauce that will have formed in the pan.When cooked, take the shanks and let them rest for 15 minutes wrapping them in aluminum foil and in the meantime transfer what remains in the pan into a saucepan placed on low heat, passing it first through a narrow mesh strainer or a vegetable mill and eliminating the rosemary and juniper berries. Let the sauce shrink over low heat and if you see that it is too thick, you can possibly stretch it with a drop of broth. Serve the shanks accompanied by their sauce and maybe some delicious baked potatoes.
The baked pork shank is a really tasty second course, perfect to serve with baked potatoes. Cooking the shins is quite long, but the result will pay off in patience! Baked pork shank a recipe that can not miss in the New Year's menu. In addition to zampone, cotechino and lentils, pork shank is also a must. The shank is a very cheap cut of pork that should be cooked for a long time, for example boiled with vegetables or baked, taking care to wet it with liquid constantly to make it juicy and tasty. Small tricks to follow for a baked pork shank cooked to perfection: let it marinate for hours with aromatic herbs, oil and wine, brown it in a pan to seal it well before cooking in the oven, never pierce it so as not to spill the meat juices; All this will guarantee us a juicy and tasty meat. The pork shank can be served with mashed potatoes, baked potatoes and mixed salad.
Let's see how to proceed ...
Ingredients
2 pork shanks of about 600-700 g each
1 carrot
2 sticks of celery
1 onion
1 garlic clove, peeled
a few leaves of sage
olive oil to taste
30 g butter
4 juniper berries
2 sprigs of rosemary
hot meat broth to taste
250 ml lager beer
salt to taste
Preparation
To begin with, take care of the vegetables: wash them and peel them carefully, peel the onion and carrot, wash the celery ribs, then transfer all these vegetables to a mixer together with the peeled garlic clove and sage leaves, then operating it jerkily, chop everything finely. Heat two or three tablespoons of oil in a baking pan (which can be put on the fire) together with the butter and as soon as it is hot, fry the chopped vegetables, then after a couple of minutes add the shins and brown them well turning them often. Meanwhile, heat the oven in static mode to 190 ° C and when the shanks are well browned on all sides, wet everything with beer, add the juniper berries, sprigs of rosemary, a pinch of salt and continue cooking on the stove until the beer has almost completely evaporated. At this point wet everything with two ladles of hot broth, cover the pan with aluminum foil and transfer it to a hot oven. Let the covered shanks cook for about 30 minutes, wetting them with a little broth if they dry out too much, then uncover them and continue cooking for another 25-30 minutes, wetting them often with the sauce that will have formed in the pan.
When cooked, take the shanks and let them rest for 15 minutes wrapping them in aluminum foil and in the meantime transfer what remains in the pan into a saucepan placed on low heat, passing it first through a narrow mesh strainer or a vegetable mill and eliminating the rosemary and juniper berries. Let the sauce shrink over low heat and if you see that it is too thick, you can possibly stretch it with a drop of broth. Serve the shanks accompanied by their sauce and maybe some delicious baked potatoes.
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