Recipe: Crispy Pork Shank (Knuckle)

Ingredients:

  • 2 pork knuckles
  • 2 tbsps caraway seeds
  • 6 cloves garlic
  • salt and pepper

Method:

  • Boil pork shanks in a pot of water with caraway seeds, garlic, salt and pepper, covered for one hour. Use just enough water to submerge the shank in the pot you are using, and season water sufficiently so you don’t need to season the meat again after cooking. Keep this water for stock.
  • After one hour, let shank cool down to room temperature.
  • Cut skin horizontally, approximately 1/2 inch apart, and roast at 180 degrees for 90 minutes. Use some of the stock at the bottom of the pan.
  • Raise temperature to 220 degrees and crisp skin approximately 20 minutes.
  • Serve traditionally on a wooden platter, warm (not hot), with kraut salad, country bread, pickles, horseradish and mustard.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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