Braised pork shank

Dinner tonight, June 4, 2014
Oh boy that was good, and so easy to make, so I sat my husband to make it, because I had a bad headache yesterday. He forgot the pickle thing, but I do appreciate him helping, the first time in 3 years he had cooked dinner.
4 Servings

  • 1000 g pork shanks
  • Fresh herbs, such as oregano, basil, marjoram etc.
  • salt
  • pepper
  • 20 g butter
  • ½ L. pork broth
  • Sauce:
  • cornstarch + water
  • 2 dl heavy cream
  • brown food colouring

1) Brown pork shank in butter on all side in a thick-bottomed casserole. Add ½ L. of pork broth and herbs, pinch of salt and freshly grounded black pepper. Cover an cook on low heat (simmer) for 2 - 2½ hours. If it happened that it “dries out”, add more liquid , broth or water, so keep an eye on it !

Take out the pork Shank and take off the skin and fat, and discard . Take off the meat and cute it out to small pieces, set aside

Strain the broth though a coffee filter or a fine sieve in a casserole, pour in heavy cream. Bring it to a boil.

Combine 4 tsp. cornstarch and a bit of water. Pour in boiling broth and stir / whisk till you get the right thickness of your liking. Add brown food colouring.
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