Bansko Chomlek (Pork Shank Stew)
A traditional Bulgarian recipe from chef Shishkov. The name of this dish comes from the Turkish word 'chomlek', meaning a clay cooking vessel (pot) in which the chomlek is traditionally cooked. The version here is borrowed from the Pirin region; meat on the bone (such as veal or pork shank) is always used.
Ingredients
| 1 (about 1.5 kg) | pork shank | |
| 50 ml | oil | |
| 3 | carrots | |
| 4 | potatoes | |
| 200 g | button mushrooms | |
| 2 tbsp | 30 ml | red pepper (paprika) |
| 200 ml | red wine | |
| 500 ml | beef stock | |
| 5 | bay leaves | |
| 3 – 4 | allspice berries | |
| 1 tsp | 5 ml | black peppercorns |
| — | salt and black pepper |
Instructions
- Season the pork shank with salt and black pepper and sear it on all sides in the heated oil. Place it in a clay pot or a lidded baking dish.
- Add the vegetables, cut into large or small pieces. Season with the spices and the wine. In the oil left from searing the meat add red pepper (paprika), make a light roux, add water so it becomes a sauce, and pour it over the meat. Top up with beef stock or water, enough to cover the vegetables.
- If you do not have a lidded dish, cover with foil and bake starting from a cold oven at 160°C for 3 hours covered, then at the very end remove the lid or foil and leave to finish cooking for another 1 hour.
Makes 4 servings. Time: 270 min. Difficulty: 3/5.