Pork shanks (kotsi) braised with aromatics and white dry wine – expect fork tender meat, nicely browned exterior and a luscious sauce for a truly spectacular dish.
When cooked incorrectly Pork shanks can be chewy but when prepared properly, they become succulent and flavourful.
The best way to cook them is in a long, slow braise, as in the recipe here. Don't let the liquid boil, as it will toughen the meat.
INGREDIENTS:
for the meat:
8 pork shanks (around 500 gr each)
salt and pepper, to liberally season the shanks
4 tbsp olive oil
2 cloves garlic grated
2 tbsp oregano
2 tbsp thyme
1 tbsp dry ginger
2 tbsp honey
4 tbsp honey mustard
1 cup white wine
1/2 cup water
for the potatoes:
1 kg potatoes, cut in big cubes
2 tbsp olive oil
1 tbsp oregano
salt and pepper to taste
INSTRUCTIONS:
Pierce the pork shanks all over with a fork. Mix the wine with all the spices and mustard and pour the mixture over the meat. Allow to stand for 1 night
The next day, preheat oven to 180c
Transfer the shanks to a greased oven dish, add the olive oil and water cover with baking paper and foil and put to bake for about 3 and 1/2 hours
After 1 hour of cooking time add the potatoes (previously marinated with oregano, salt, pepper and oil) adding additionally 1/2 cup of water
Turn the shanks over for a bit, then return them again to their initial position and cook for further 2 1/2 hours
The last 15 minutes of cooking, remove the paper and foil and allow the food to get a nice crisp
TIPS:
1) To serve, pierce the bottom of the parchment to remove all of the fat from the meat. Transfer to a large chopping board and serve with the juicy potatoes.
2) Make Ahead - The recipe can be refrigerated for up to 2 days.
3) Instead of roasted potatoes you can accompany the roast shanks with mashed potatoes.
Comments