The Baked shank It is one of the most popular Christmas and New Year dishes, being essential on the tables of many families during the festivities. Although it has a long cook time, the result is truly delicious, yielding amply for many diners and even delicious Christmas leftovers. You want to know how to make roast pork?, at OneHowTo.com we explain it to you.
More than 2 hours
Low difficulty
Ingredients:
Steps to follow:
1
If you want a Baked shank juicy and delicious, it is important that you take into account two fundamental aspects:
- You should marinate the meat for at least 12 hours to get a good flavor.
- The pork has to be cooked slowly, the calculation is 1 hour per kilo, so it is a recipe that takes time.
2
To begin with the preparation of the Baked shank you must mix all the ingredients. It is recommended that the garlic is crushed, although you can also mince it very small.
3
In a large and deep enough baking tray, place the leg making sure to have previously cleaned the excess fat but without removing it completely, as it will give a great flavor to the meat.
With a very sharp knife, open several holes along the entire leg, in this way you will allow the juice of the mixture to penetrate well into the meat. Add all the macerate to the tray, cover with aluminum foil and place in the fridge.
4
Every 2 or 3 hours it is convenient that you turn the leg and bathe it well with the mash mixture, so that all parts of the meat can absorb the juices. You can let it marinate overnight.
Once the mashing time has elapsed, turn the oven to 180 ºC to preheat it. Give a last bath with the mixture to the upper part of the leg and take it to the oven covered.
5
The leg It should be in the oven for about one hour per kilo, always at a constant temperature of between 170 and 180 ºC. It will be important that every hour you turn the leg and bathe it very well with the liquid from the mash, thus you will achieve a juicy and evenly cooked result. Leave it taken until the last hour of cooking, at this time you can remove the aluminum and allow it to brown on both sides.
6
Once the estimated time has elapsed, the leg should be ready, you will know it because when you stick a knife it will be soft and tender inside. Otherwise, leave it in the oven for a few more minutes.
7
Let your Baked shank for at least 30 minutes before cutting. Keep the liquid that is left over from the preparation to use as a sauce. You can serve this mixture with a little sliced orange, or strain it, add white wine, bring it to a heat and, once it starts to boil, add a tablespoon of cornstarch diluted with water to get a thick sauce.
Following this recipe you will get a traditional leg with an intense and delicious flavor.
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