Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pork shank in the dutch oven. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pork shank in the Dutch oven is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Pork shank in the Dutch oven is something which I have loved my entire life.
Rub the pork shanks thoroughly with the spice mixture. You may have some left over, store it in an airtight container for future use. In a large, heavy bottomed pot or dutch oven, melt ghee over medium high heat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pork shank in the dutch oven using 19 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pork shank in the Dutch oven:
- Prepare For the pork shanks
- Prepare 3 small pork shanks (or two medium ones)
- Take 1 onion
- Make ready 1 bull's horn pepper
- Take 1 carrot
- Get 2 cloves garlic
- Prepare 3-4 grains of allspice
- Get 1 small piece of fresh ginger
- Take 1 bay leaf
- Make ready 1 cup white or rosé dry wine
- Prepare 1 cup olive oil
- Get Juice of half an orange (optionally, if you like the food to be slightly sweet)
- Get For the potatoes
- Take potatoes
- Make ready 1/2 tsp dry ground ginger
- Prepare salt, pepper, oregano
- Make ready juice of one lemon
- Get mustard
- Make ready 1 cup olive oil
Remove the bay leaves and thyme sprigs from the pot. Transfer the pork shanks to a platter or plates. Place the meat in an oven dish and pour in the oil and a little water. Put it to bake in a moderately heated oven, initially covered with aluminum foil.
Steps to make Pork shank in the Dutch oven:
- Ask your butcher for three small pork shanks and ask them to clean them so that it saves you time and effort at home! If you like you can marinate them from the previous evening after you have washed them well, in a marinade using a cup of wine, one carrot, quartered, one pepper cut in half, an onion, one clove of garlic, ginger cut into thick slices, pepper and allspice.
- If you don't want to marinate them (it is equally delicious), then wash them well, rub them with salt and pepper and place them with all the ingredients mentioned above as well as 1/4 cup olive oil into a Dutch oven. Put the lid on and bake at 160°C for about two hours, checking if you need to turn the shanks over and add some wine. If you like the dish to be slightly sweet add the juice of half an orange. The secret lies in not using any water.
- Peel and cut the potatoes in a large bowl. If you have small round potatoes it looks even better. Add salt, oregano, one clove of garlic cut into very thin slices, dry ground ginger, lemon juice, a tsp of mustard, one cup olive oil and mix all the ingredients.
- Take the lid off, take out the spices and vegetables except the bay leaf, using a sifter ladle and spread the potatoes around the shanks. Put the lid back on and let it cook at the same temperature for 1 1/2 hour. Just before you remove it from the oven and if you like it crispy as I do, take off the lid and raise the temperature to 180-190°C so that all the liquids evaporate and only the oil remains.
Generously season the shanks with salt and pepper. A pork shank begs for a braise, too, but unlike the larger cuts of pork we usually talk about, this one won't take all day to cook and can be done in a smaller pot. Enter this oven braised pulled pork recipe. Use the tongs to remove the pork shank from the Dutch oven. Carefully drain off the excess fat from the oven.
So that is going to wrap this up with this special food pork shank in the dutch oven recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
