Pork shank with rosemary, orange and lemon

Submitted by enr on 11 Mar 2013
1 pork shank
1 clove garlic
2 lemons
1 orange
1 tsp paprika, pepper and oregano
2 tbsp mustard
1 tbsp honey
1 sprig rosemary
Pork shank with rosemary, orange and lemon
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Pork washed, dried and placed in a suitable container. Drain the juice of one lemon and half an orange. In the shaker mix the juice of lemon, orange, mustard, olive oil and honey. Stir a mixture of the products and obtain a homogeneous mixture. Chopping garlic 3 and put it carefully into the shank, in different places. Take baking paper and put the shank in the middle so that it can be screwed as a package. Tasting with all spices, pour the resulting liquid, add salt to taste, add chopped, together with the sheet of washers 1/2 orange and 1 lemon and envy, being careful not to leak juice when baking. We put in a clay stew and bake 30 minutes at 250c, then reduce oven to 200C and bake for about an hour and a half.
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11 Mar 2013
diana katou


An interesting way of preparation - wrapped with paper baking. Certainly very tasty. The pictures look so appetizing that one wants to be stuck up.

I changed the recipe a little (everything available, which I had) and was very, very nice dish. Salted shank put in an envelope (not paper) and I poured a mixture of oil, mustard, orange and lemon juice, soy sauce, dried rosemary and put it in my crock pot. Half and put baking potatoes, but I had already bestowed its shank from the bag (with a little oil and some water). Just super-try.