Χοιρινό κότσι σε χαρτί – Το αργό ψήσιμο σε αντικολλητικό χαρτί και αλουμινόχαρτο εξασφαλίζει υγρό και μαλακό κρέας, ακόμη και για ένα σκληρό κομμάτι, όπως το χοιρινό κότσι. Πρέπει να τυλίξετε το κρέας σε χάρτινες συσκευασίες που δεν θα σκιστούν αλλά, κυρίως, δεν θα αφήσουν διαρροές των υγρών! Το χαρτί θα κρατήσει κλειδωμένα όλα τα αρώματα και τους χυμούς του κρέατος. Το αποτέλεσμα είναι πεντανόστιμο!
Slow roasted Pork Shank
In a bowl, combine the olive oil, wine, lemon, mustard and honey. Carefully pour the mixture over the shank. Crumple the paper to create a sealed package. Cover the baking sheet with foil and transfer to the oven. Bake at 160°C, in the air for 3 hours. Uncover the baking tray and open the "packages". Raise the temperature to 200°C and continue baking for another 20 minutes, basting the meat with its juices, until golden brown.
ΥΛΙΚΑ
- For 1 shank, multiply for more:
- 1 pork shank
- 1 large onion, cut into slices
- ½ carrot, cut into slices
- ½ celery, cut into slices
- 2-3 parsley sprigs
- 1 rosemary sprig
- 2 garlic cloves, melted
- 1/2 lemon, the juice
- 30 ml olive oil
- 30 ml white wine
- 1 tsp Dijon mustard
- ½ Tsp honey
ΜΕΘΟΔΟΣ ΕΚΤΕΛΕΣΗΣ
- Season the shank with salt and pepper and set aside.Place a piece of non-stick paper on the workbench. Place the onions, carrots, celery, parsley and rosemary in the centre. Place the shank on top. Lift the paper and place the meat on a baking tray. If you plan to cook more, place them sticking together next to each other.
- In a bowl, combine the olive oil, wine, lemon, mustard and honey. Carefully pour the mixture over the shank. Crumple the paper to create a sealed package. Cover the baking dish with foil and transfer it to the oven. Bake at 160°C in the air for 3 hours. Uncover the baking tray and open the "packets". Increase the temperature to 200°C and continue baking for another 20 minutes, basting the meat with its juices, until golden brown.
