Pork shank in paper – Slow-roasting in non-stick paper and aluminium foil, ensures moist and meltingly soft meat, even for a tough piece, like a pork shank. You need to wrap the meat in paper packages that will not tear but, most importantly will not leak! Paper will keep locked in all the aromas and juices of the meat. The result is melt-in-your-mouth delicious!
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.
Ingredients
- 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
Instructions
- 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.
