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Oven Roasted Pork Shank
Posted on 10/22/18 at 9:56 am
Posted on 10/22/18 at 9:56 am
First time cooking this. Turned out amazing. Browned at 500 degrees for 25 mins then cooked for 3 1/2 hours at 300.
5
Posted on 10/22/18 at 10:18 am to Potchafa
Recipe?
It's funny, I was considering making this because I had watched some YouTube videos on German dishes, and this was one of them.
It's funny, I was considering making this because I had watched some YouTube videos on German dishes, and this was one of them.
Posted on 10/22/18 at 10:21 am to Potchafa
GAW!!! IWEI
Posted on 10/22/18 at 10:42 am to Potchafa
Damn man, that looks awesome.
Posted on 10/22/18 at 10:44 am to Smeg
2 pork shanks
1 carrot
1 onion
1 stalk celery
8 cups beer
¼ cup oil
2 bay leaves
Worcestershire Sauce
Dizzy Pig rub
salt and pepper to taste
Score the shanks. I used a small amount of Dizzy Pig rub after scoring.
Add olive oil, and bay leaves to a large, oven-safe baking dish.
Chop the onion, carrot and celery into equal-sized pieces and spread across the baking dish with the shanks. Add a chicken stock for flavor and a liquid base.
Add the shanks and brown the meat in the oven, preheated to 500 degrees F.
When the meat is well browned on all sides and skin starts to crackle, 25 mins, add 2 pints of dark beer, Worcestershire sauce and chicken stock to bottom of pan. Reduce heat to 300 and cook for +/- 3hrs. Make tin foil tents and place then over the shanks loosely. Removed for the last 30mins. I basted every 30 to 45 minutes with the juices from the pans. May need t add chicken stock occasionally. Remove tin foil and increase heat to 500 for last 5 mins to re-crackle the skin. Serve the shanks well done, accompanied by mashed potatoes and beer sauce from the pan. I made a German brown gravy to cover the shanks when they were done also.
1 carrot
1 onion
1 stalk celery
8 cups beer
¼ cup oil
2 bay leaves
Worcestershire Sauce
Dizzy Pig rub
salt and pepper to taste
Score the shanks. I used a small amount of Dizzy Pig rub after scoring.
Add olive oil, and bay leaves to a large, oven-safe baking dish.
Chop the onion, carrot and celery into equal-sized pieces and spread across the baking dish with the shanks. Add a chicken stock for flavor and a liquid base.
Add the shanks and brown the meat in the oven, preheated to 500 degrees F.
When the meat is well browned on all sides and skin starts to crackle, 25 mins, add 2 pints of dark beer, Worcestershire sauce and chicken stock to bottom of pan. Reduce heat to 300 and cook for +/- 3hrs. Make tin foil tents and place then over the shanks loosely. Removed for the last 30mins. I basted every 30 to 45 minutes with the juices from the pans. May need t add chicken stock occasionally. Remove tin foil and increase heat to 500 for last 5 mins to re-crackle the skin. Serve the shanks well done, accompanied by mashed potatoes and beer sauce from the pan. I made a German brown gravy to cover the shanks when they were done also.
Posted on 10/22/18 at 10:59 am to Potchafa
Dizzy Pig rub - curious what's in this, never used it
Chicken Stock - how much? (not listed in ingredients)
Beer - 8 cups or 2 pints (4 cups)?
- How did you make this? Or do you just mean you reduced the liquid in the pan until thickened?
Chicken Stock - how much? (not listed in ingredients)
Beer - 8 cups or 2 pints (4 cups)?
quote:
I made a German brown gravy to cover the shanks when they were done also.
- How did you make this? Or do you just mean you reduced the liquid in the pan until thickened?
Posted on 10/22/18 at 11:24 am to Smeg
Smeg....sorry I was not specific enough buddy!
-I used two 12oz. Modelo Negro's.
-Used a total of three boxes of chicken stock throughout the whole process. Put one full box in the bottom of the pan initially. I also improvised. Adding a little if this and a little of that.....
- Used just enough rub to fill the score's in the skin.
- Knorr brand gravy mix. I added some on the gravy made from the shanks to the Knorr sauce and it was stupid good!
-I used two 12oz. Modelo Negro's.
-Used a total of three boxes of chicken stock throughout the whole process. Put one full box in the bottom of the pan initially. I also improvised. Adding a little if this and a little of that.....
- Used just enough rub to fill the score's in the skin.
- Knorr brand gravy mix. I added some on the gravy made from the shanks to the Knorr sauce and it was stupid good!
Posted on 10/22/18 at 11:59 am to Potchafa
Thanks again.
Wait, are you using the 32 oz. boxes of chicken stock? (That's the common size at the store I visit.)
I mean, are you reducing 3x 32 oz. (96 oz.) + 2x 12 oz. beer, for a total liquid volume of 120 oz., to what's left in the pan, in the pictures? That seems like a lot of reduction at 300F, but I've never tried it.
Edit: also, you're just adding one packet of that Knorr sauce mix to one cup of the reduced pan liquid, instead of one cup of water?
Wait, are you using the 32 oz. boxes of chicken stock? (That's the common size at the store I visit.)
I mean, are you reducing 3x 32 oz. (96 oz.) + 2x 12 oz. beer, for a total liquid volume of 120 oz., to what's left in the pan, in the pictures? That seems like a lot of reduction at 300F, but I've never tried it.
Edit: also, you're just adding one packet of that Knorr sauce mix to one cup of the reduced pan liquid, instead of one cup of water?
This post was edited on 10/22/18 at 12:25 pm
Posted on 10/22/18 at 3:43 pm to Potchafa
You win the internet for the whole week.
Posted on 10/23/18 at 11:32 am to Potchafa
Did you ask for the pork shank from the butcher or was it out already?
Rotisserie pork shank at Oktoberfest in Munich is one of the best things I've ever eaten. Yours looks great also.
Rotisserie pork shank at Oktoberfest in Munich is one of the best things I've ever eaten. Yours looks great also.
Posted on 10/23/18 at 4:55 pm to baldona
frick
That dizzy pig looks good
But $40 a jar for seasoning ?
That dizzy pig looks good
But $40 a jar for seasoning ?
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