You can create a mouthwatering centrepiece that will impress family and friends with just a few simple steps. The result is fall-off-the-bone goodness that pairs perfectly with creamy mashed potatoes or roasted vegetables. CUT: PORK SHANK PORTIONS: 6 I PREP:20 MINUTES I COOK: 2 HOURS Key resource SA Pork: https://saPork.co.za/
- 6 pork shanks
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).Stir in garlic and cook for an additional minute.
- Heat the vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat.
- Add the pork shanks to the pot and cook until browned on all sides, about 10 minutes. Remove the pork shanks from the pot and set them aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until softened, about 5 minutes.
- Add the pot’s beef broth, red wine, tomato paste, dried thyme, bay leaf, salt, and pepper. Stir to combine all the ingredients.
- Return the pork shanks to the pot and bring the liquid to a boil.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 2 hours or until the pork shanks tender and fall off the bone.
- Once cooked, remove the pot from the oven and use tongs or a slotted spoon to transfer the pork shanks to a serving platter.
- Skim any excess fat from the surface of the cooking liquid and discard the bay leaf.
- Spoon the cooking liquid over the pork shanks before serving.
