A rustic and flavorful main course, perfect for colder days. The long marinade in beer flavored with herbs makes the meat tender and aromatic. The slow oven cooking results in a pork shank that is tender inside and golden outside. Ideal served with potatoes or roasted vegetables for a rich and convivial meal
Place the pork shank in a large bowl, add the beer, extra virgin olive oil, onions, carrots, bay leaves, rosemary, and juniper berries, cover and let marinate in the refrigerator for two hours
3
Place the pork shank and the marinade liquid in a covered baking dish, add a little salt and pepper, and bake at 170 degrees for two hours
Tip:
If you do not have a baking dish with a lid, you can cover it with aluminum foil, trying to seal it as much as possible
4
Remove the lid, raise the temperature to 190 degrees, and continue cooking for another 20 minutes to create a golden and crispy crust
5
If you want a thicker accompanying sauce, strain the cooking juices and reduce them in a small saucepan
Storage
Pork shank can be kept in the refrigerator for 2-3 days in an airtight container together with its cooking juices.
It is possible to freeze it if the meat is fresh, taking care to reheat it over low heat to preserve its tenderness.
Cost
Pork shank is an inexpensive cut, easily found at butcher shops or supermarkets. The preparation requires simple and low-cost ingredients, such as vegetables and aromatic herbs. It is therefore a tasty and convivial dish that does not weigh too heavily on the budget
Health
Pork shank is a meat rich in protein and flavor, but also quite fatty, so it should be consumed in moderation. Oven cooking and beer marination help make it more digestible and aromatic. Served with light vegetable side dishes, it can fit into a balanced diet
AuthorEditorial staff - Luca M.
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