Pork knuckle is a traditional pork dish with bone covered with meat and skin. If it is well prepared, after heat treatment it should delight with its softness, distinctive taste and aroma. It is also juicy inside and has a pleasantly crispy skin.
Proper preparation of this classic requires commitment and patience, but the end result rewards every minute of waiting. Here’s a proven recipe for pork shank that will disappear from your plate before you know it.
You can’t prepare a good pork shank without simple but good quality ingredients. Before you start preparing the meat, make sure you have everything on hand. Check the contents of the fridge and look through the kitchen cabinets, so that you can still make your purchases in case of emergency.
Recipe for pork shank – ingredients:
- pork shank – 2 pieces
- garlic – 4 cloves
- allspice – 3-4 grains
- bay leaf – 2 pieces
- marjoram – 1 teaspoon
- sweet pepper – 1 tsp
- onion – 1 piece
- water/broth – 1 liter
- mustard – 1 teaspoon (optional)
- salt, pepper – as desired
Buy a good quality pork shank, rinse it and put it in a large pot. Pour water or broth over the meat so that it is well covered. Add allspice, bay leaves, half a head of garlic and onion (previously cut into quarters). Add salt and cook the shank over low heat for about 2 hours until the meat is so soft that it almost falls off the bone.
When you think it’s okay, remove the shank from the dish, dry it with a paper towel and rub it with spices (pepper, paprika, marjoram, the rest of the garlic and mustard, if you want a slightly more spicy taste)
Transfer the shank to an ovenproof dish, add a few tablespoons of the cooking broth and bake at 190 degrees Celsius for about 40 minutes.t. When the skin is brown, it will be ready. It tastes best served on a plate with sauerkraut or fried cabbage and potatoes. However, you can also eat it with bread.
