• 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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