Pork shank

By Drum Digital
08 June 2016

Don’t rush a pork shank; take your time in order to enjoy the succulent flavour later.

Serves: 3

Preparation: 15 min

Cooking: 2 hrs

30 ml (2 T) oil

9 baby onions, halved

10 garlic cloves, smashed

3 celery stalks, sliced

salt and pepper

4 star anise

4 allspice berries, roughly ground

3 x 1,2 kg pork shanks

2 bay leaves

125 ml (½ c) honey

750 ml (3 c) cider

4 x 250 ml (4 c) chicken stock

3 red chillies, chopped

Preheat the oven to 180 °C.

1. Heat a large ovenproof pan over medium heat and add oil, onions, garlic and celery. Season and cook, stirring frequently, for 15 minutes. Add the star anise and allspice and cook for 1 minute. Add the shanks, bay leaves, honey, cider, stock and chillies to the pan and simmer for 5 minutes. Cover and place in the oven for 2 hours.

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