2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pork shank is one of the most delicious types of meat, it can be used to make a variety of dishes. The shank has enough meat to make it both a soup and a main course.
The fresh shank it can be baked in the oven, but in order to be tender, it must be pre-cooked until the meat is completely tender.
The broth can be used to make soup. To be more tastier and more tender pork shank, before preparing it, marinate.
The marinade is prepared from red wine, diluted in equal proportions with water, add salt and spices to taste. The shank is drizzled with the marinade and left in the refrigerator for two or three hours.
Once prepared, it is always served hot, with a garnish of cabbage - fresh or sour, or with baked or stewed potatoes. If it's too big, the shank is boiled, cover the top with foil and pinch the foil well to the edges of the pan.
It is very easy to prepare pork shank with fresh cabbage. You need one shank, smaller, 3 cloves garlic, salt to taste, 2 potatoes, 1 onion, 200 grams of cabbage.
Incisions are made in the shank, into which chopped pieces of garlic are inserted. Then the shank is boiled until ready. Remove from the broth and bake in a preheated oven, covering with pieces of bacon.
The potatoes are washed, wrapped in foil separately and baked. Onions and cabbage are finely chopped and fried. They are served as a side dish to the shank together with the potatoes.
Pork shank with garlic is also easy to prepare and very tasty
You need one or two small knuckles, 100 grams of lard, 2 tablespoons of tomato paste, 10 cloves of garlic, 1 tablespoon of flour, half a glass of red wine, 2 onions, 10 potatoes, salt and pepper to taste.
The shank is cut into pieces and they are salted and fried on all sides in fat. Put in a saucepan. Fry the finely chopped onion and garlic in the frying fat, add the tomato puree and add 800 milliliters of warm water.
When the sauce boils, add salt and pepper, add the chopped knuckles. Mix everything and transfer to a pan, then put in the oven.
When the meat is semi-finished, add the whole potatoes and the wine mixed with flour. Cover with a lid and bake.
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