Braised pork shank with tomatoes

Braised pork shank with tomatoes

Perfect for Sunday lunch… 

Braised pork shank with tomatoes

Serves: 6 - 8
Cooking Time: 1 hr 45 mins

Ingredients

  • 2 carrots, cut into chunks
  • 2 onions, cut into chunks
  • 2 sticks celery, cut into chunks
  • 6 tomatoes, peeled and cut into chunks
  • 1 sprig fresh thyme + extra, to serve
  • 1 sprig fresh flat-leaf parsley
  • 1 head of garlic, halved
  • 60ml (¼ cup) olive oil
  • salt and freshly ground black pepper, to taste
  • 6 x 500 – 600g pork shanks

Instructions

1

Preheat the oven to 150°C.

2

Place the chopped vegetables in a roasting tray together with the thyme, parsley and garlic. Drizzle with olive oil and season.

3

Season the pork shanks, rub them all over with olive oil and place on top of the vegetables. Cover with foil and braise in the oven for 1 hour, by which time the vegetables will be cooked.

4

Remove the shanks from the roasting tray and place on an oven rack. Increase the oven temperature to 190°C and roast for another 30 minutes or until the meat is falling off the bone, and the skin is browned and crisp.

5

Strain the vegetables from the pan juices, set the vegetables aside and reduce the pan juices in a saucepan to intensify the flavours. Adjust the seasoning to taste. (It should have the consistency of a ‘jus’, not a thickened sauce.)

6

Plate the vegetables with the shanks on top, spoon the jus over and serve.

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