Slow Roast Pork Shank

Slow Roast Pork Shank

 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!

Best washed down with Pilot's Vienna Pale or an off-dry German Riesling.

Serves 2

INGREDIENTS:

 

METHOD:

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!