Slow Roast Pork Shank with Red Wine Jus
Pork shanks are half the price of lamb shanks and, in my humble opinion, very underrated. The meat is quite tough so does require that slow roasting on a low heat, but once it's in the oven that's it for a while and the preparation is minimal. I think they are perfect for a special meal if you're on a budget, and they are very easy to prepare.
Using a casserole dish with a lid and plenty of stock is a good way to make sure the meat does not dry out (it's sort of braising). If you have the time to stab the shanks and push rosemary and garlic into the 'pockets' it's a lovely way to flavour the meat. I also do this when I roast lamb and it's very tasty.
Lamb shank is usually served with mashed potato so that's what I serve pork shank with along with the vegetables and the red wine jus from the dish. The red wine jus sort of makes itself - please don't be put off by the fancy name, it really is very simple!
Please also don't be put of by the seemingly long list of instructions - once you've read it you'll see it's really very easy indeed! Please try it and see how delicious it is!
Slow Roast Pork Shank with Red Wine Jus: Serves 2:
Time: 10 mins prep + 4 & 1/2 hours cooking
Cost: £3.32 per serving
Calories: 207 per serving
- 2 x pork shanks
- 6 cloves of garlic, peeled and sliced lengthways
- Few sprigs fresh rosemary (or dried if not available)
- 2 x carrots
- 1 x leek
- 1 x red onion
- 150ml red wine
- Dash of Worcester sauce
- 300ml beef stock
- 1 teaspoon tomato puree
- 1 teaspoon sugar (or to taste)
- Salt & pepper to taste
- Pre-heat the oven to gas mark 3 / 160 C. Find a medium to large casserole dish with a lid to cook your pork shanks in (or use foil as a lid if you don't have one).
- Take the pork shanks and make deep little 'stabs' all over them with a shark knife. Insert a slice of garlic and / or a small spring of rosemary into each of the holes. Use about half the rosemary and garlic to do this. (Please see my roast lamb recipe for more details on how to do this)
- Peel and slice the carrots into 2cm pieces. Top and tail the leek, slice lengthways and then slice into 1cm slices. Wash the leek and the carrots well. Peel and slice the red onion into 8 wedges. Mix together the wine, Worcester sauce and stock.
- Scatter the vegetables evenly on the bottom of the dish. Mix in the remaining rosemary and garlic. Place the pork shanks on top and pour over stock mixture. Ensure the stock comes up to cover the bottom half / third of the shanks. Add a little more water if it doesn't come up that far. Season.
- Place in the oven and cook for 4 hours. Turn the shanks over halfway through the cooking.
- Remove the pork shanks from the casserole dish and place on a plate. Cover with foil and then a warm damp tea-towel and leave to rest for around 20 - 30 minutes. You can also use this time to make the mashed potatoes to serve with the pork shanks.
- Meanwhile, make the jus. Remove the vegetables from the casserole dish with a slotted spoon and keep warm. Spoon any fat off the 'juice' in the casserole dish, and pour the fat-free juices from the casserole dish into a pan with the tomato puree and sugar. Simmer gentle to reduce further until it's the consistency of cordial or thin soup. Season to taste.
- To serve: place the mashed potato on the centre of the plate and spread it out evenly with the back of a spoon. Make a well in the centre of the mashed potato and spoon in the vegetables. Place the pork shank on top and spoon over the jus. Serve and enjoy.
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