This knuckle recipe is so good! 😋🥩 The marinade makes the meat super tender and juicy 🤤 Even if you’re not a fan of pork, you might love this! Check out the recipe in the article below👇
Among all the pork shank recipes I know, this one has become my favorite. It’s simple, yet results in incredibly tender, juicy, and golden-brown shanks with minimal effort. I decided to share this method with you.
How I cook the shank:
First, I rinse the shanks thoroughly in cold water and dry them with paper towels. To get rid of any remaining hair, I pass them over a flame until they’re clean and light in color.
Next, I place the shanks into a large pot, add salt and some cumin seeds, cover them with cold water, and set the pot on the stove.
Once the water starts to boil, I carefully skim off the foam until it stops forming.
Then, I reduce the heat to low, cover the pot with a lid, and let the shanks simmer for about an hour and a half, turning them occasionally.
A few minutes before they’re done, I prepare a simple sauce to make the shanks soft and golden. I mix smooth mustard with honey until the sauce is well blended.
After cooking, I take the shanks out of the broth, place them on a plate, and let them cool slightly. Then, I coat them generously with the mustard-honey sauce, making sure to cover every part.
Next, I place the shanks into a baking bag and put them in an oven preheated to 175°C (about 350°F).
I bake them for about an hour, then cut open the top of the bag, baste the shanks with the juices from the bag, and return them to the oven for another 15 minutes at 180°C (around 360°F) to get a nice crust.
The result is absolutely amazing: beautifully golden shanks with a soft, tender crust and juicy meat that easily falls off the bone.
This recipe is a true delight for anyone who loves meat dishes!
