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.