Roasted Pork Shanks Food

OVEN ROASTED PORK SHANKS

Oven Roasted Pork Shanks image

It really is all about the pork! The pork shank is sometimes over looked...not any more. This is so easy and so yummy for your tummy...Simply Porkilicious! Cooking with Passion, sw :)

Provided by Sherri Williams @logansw

Categories Pork

Number Of Ingredients 14

Ingredients

5-6 pound(s) pork shanks {2 shanks}
MARINATE-RESERVE 1/2 FOR COOKING
3 large orange juice & zest
3 large limes juice & zest
1/2 cup(s) dry sherry
1/2 cup(s) olive oil, extra virgin
10 large garlic cloves, minced
1 tablespoon(s) cumin
2 teaspoon(s) oregano
2 teaspoon(s) bay leaves
1/4 bunch(es) cilantro leaves & stems, chopped
1 medium habanero pepper, fresh & chopped
1 tablespoon(s) smoked sea salt
2 teaspoon(s) course black pepper

Steps:

combine 1/2 of marinate in a large zip lock bag. add shanks. massage, flip and coat shanks well. refrigerate over night.
preheat oven to 325 degrees. place shanks on a large oven roasted pan. pour reserved marinate over roast and tent with aluminum foil. bake for 4 hours. baste during the baking time...add a little water to pan jucies while basting. the last 30 minutes un-tent and allow skins to crisp up. shanks are done when juices run clear and meat is tender. allow to rest before slicing.

ROASTED PORK SHANKS

Roasted Pork Shanks image

Make and share this Roasted Pork Shanks recipe from Food.com.

Provided by The Anciaux Family

Categories Pork

Time 3h30m

Yield 4 pork shanks, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 pork shanks (unsmoked)
salt
pepper
garlic salt
2 large sweet white onions
1 (12 ounce) bottle dark beer

Steps:

Put 4 large pork shanks into a large pot, and cover with brine solution made from 2 T salt per 1 quart of water. Leave in refrigerator overnight.
Cover the bottom of a roasting pan with one layer of thickly sliced onions. Discard the brine that the pork shanks were soaking in and place the shanks on top of the layer of onions in your roasting pan. Season with garlic salt and pepper.
Slow roast the pork shanks at 300 degrees until they are 160 degrees and very tender with a brown, crispy skin. This will take at least 3 - 5 hours depending on the size of the shanks that you use. Baste with a good amber or dark beer (not guiness) every 30 minutes. The drippings in the bottom of the pan make an excellent gravy!
Serve with Spatzle and Red Cabbage for a great German meal!

Nutrition Facts : Calories 68.1, Fat 0.1, Sodium 5.7, Carbohydrate 10.6, Fiber 1.1, Sugar 3.2, Protein 1.1

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