Recipe by Rachael Sommerville
Slow Roast Pork Shank
A truly underrated cut! Pork shanks need a bit of time but very minimal attention – slow roasting them results in succulent juicy meat. It's an Oktoberfest classic, and we like to serve it with roast potatoes, pickled cabbage or slaw and apple jelly!
- 2 pork shanks
- Any stock vegetables such as onion, carrot, celery, chopped into quarters or large chunks
- few sprigs rosemary
- 6 large cloves garlic
- 2 bay leaves
- Olive oil
- Maldon salt
1. Preheat oven to 180˚c
2. Heat olive oil in a pan over a medium/high heat, and then add each pork shank to the pan in turn, sealing all sides until lightly browned.
2. Add the chopped vegetables, whole garlic cloves, herbs and a generous sprinkle of salt to an ovenproof pan or roasting tin.
3. Place the pork shanks on top of the vegetables and then add 1-2 cups of water.
4. Cover with foil and roast in the oven for around 4 hours, checking every hour and topping up the water if it dries out.
5. Remove the foil for a final half hour and allow the outside of the meat to crisp up.
6. Discard the vegetables and herbs, allow the meat to rest for a few minutes and then serve.
Tip: Use beer or stock instead of water for a fuller flavour!