This roast meat main course - cheap, tasty and simple to make - really is one of my favourites. It’s a very substantial dish which just needs some careful attention: the steps are not complicated or elaborate but there are some elements which need to be done with care, such as the marinating phase. As long as you have some patience and follow the recipe calmly, the result will be outstanding. It tastes of home, warm and cosy, perfect to be eaten as a meal in itself or even as part of a grander meal on a special occasions. Some make it with wine, but I can assure you that beer gives this meat a very special taste and aroma that will immediately transport you to Germany from the very first bite. To make this recipe flawlessly you just have to follow all the steps and take a look at the picture gallery that our chef has put together - they really will help you make a great pork shank in beer!
Enameled dinner plate in Terracotta with Rooster 19cm
Sea bream in yellow, fish sauce with sea bream
Red onions in negroamaro wine
“Celline” black olives in brine
Grilled artichokes in extra virgin olive oil
Dried red onions in cooked grape must
Condifrisa with semi-dried tomatoes in EVO
Artichoke cream with lemon in EVO
Do as I did: take five minutes, go down to the garden and pick lots of herbs, immerse yourself in their aroma and get in the mood: you are about to make a really unique recipe! Take the pork shank. If your shank has any rind, remove it, taking care not to cut into the meat, and set it aside - it will become really delicious crackling that will contrast with the tender pork shank. Take the spicy salt and grind it coarsely over the whole of the meat. Crush the garlic, cut it up and rub it all over the meat’s surface. Leave the shank for a moment, take a greased cake tin and line with tin foil. Place the meat in the tin and cover it with the herbs. Open the bottle of beer (you’re allowed to have a taste!) and pour it gently into the pan, so that it doesn’t rinse away the salt. If you have some, place the rind in the marinade too. Now cover with cling film and put the shank in the fridge: it will need to rest overnight. You just get up in the morning, have a cup of tea or coffee, and then turn the shank over in its marinade. The shank will need a 2 hours in the oven, so plan your cooking time ahead for either lunch or dinner. When it's time, pre-heat the oven to 190°C. While the oven is getting up to temperature the shank will need a preliminary browning in a frying pan on all sides (2 minutes per side). Replace the shank into its marinade tin, cover the pan with some more tin foil, and roast for 1.5 hours. During this time the shank will cook in its juices and its steam, and will start to become really tender. When the time is up, remove the foil covering the cake tin and put in back in the oven for half an hour so that it becomes crispy; if you have some rind, make sure this is also well exposed to the heat so that it too becomes crunchy. As soon as you take your roast from the oven, you will be overwhelmed by its aroma, and your mouth will be watering! Quickly take it to the dining table, in slices or chunks, pour over the remaining sauce in the pan and you’ll have a meal fit for a king!
After an hour and a half, remove the tin foil and replace in the oven so as to crisp up the surface for half an hour