Made a roast pork shank over the weekend. Unfortunately, I forgot to take pics, so you´ll have to make do with some from the internets - it really did look like this.
You can prepare them using a pressure cooker, but ours won´t hold a seal. For oven roasting - standard procedure seems to be simmering in water for a half an hour or so with bay leaves and black peppercorns - then transferring to the oven with a sprinkling of salt, pepper and thyme. Roast at 180 C for 45 minutes, add a cup of wine and continue roasting for another 45 minutes. You want to turn the shank several times.
I bought one big one instead of 2 small ones, thinking there would be more meat and less bone. I find it´s better to cover the joint completely with water while simmering or they can be noticeably salty when served - not inedible by any means, but a bit salty.
Instead of red wine, I used white - because I was roasting potatoes in the pan and I didn´t want purple potatoes. The potatos were excellent.
Then I used up the last of my split peas in a soup using the bone and the left over vegetables. I don´t believe I´ve seen split peas over here - anyone know if they´re hard to grow?
Aren't split peas simply peas that've been dried and split? The green ones at least? Peas grow well...Mercadona sell the thinner yellow ones often used in Indian cooking.
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