Slow-Roasted Pork Shank
A pork shank rubbed with a spiced mustard marinade, roasted low and slow on a bed of onion with beer, then finished uncovered for a golden crust.
Ingredients
| 1 | pork shank | |
| 2 tbsp | 30 ml | mustard |
| 3 cloves | garlic | |
| 2 tbsp | 30 ml | olive oil |
| 2 tsp | 10 ml | red paprika |
| 2 tsp | 10 ml | black pepper |
| 2 tsp | 10 ml | salt |
| 2 tsp | 10 ml | cumin |
| 1 tbsp | 15 ml | brown sugar |
| 1 head | onion | |
| 1/2 cup | 120 ml | beer |
Instructions
- Coat the shank with a marinade made from everything except the onion and the beer, and marinate it for 3 hours.
- Cut the onion into rings and make a bed from it for the meat, pour in the beer and roast covered with foil or in an oven dish at 160 degrees for 3 hours.
- Then remove the foil (lid), leave the meat on a rack in the tray so the liquid has somewhere to drain, and roast for about another 20 minutes until it reaches the desired browning.