Slow-cooked meats are tender and very tasty. Most of the work is done in the oven. We can safely put the dish to bake and go for a short walk. This aromatic recipe is very suitable for cold winter days and holiday tables. The mushrooms that are added at the end complement the roast with a different flavor, making it even richer.
Ingredients:
About 1-1.2 kg pork knuckle, boneless and skinless
250 ml dark beer
250 ml beef broth
½ sprig of leek
2-3 carrots
1 parsnip
¼ head of celery
2 bay leaves
A sprig of thyme, rosemary, sage
Salt, black pepper, paprika
250 g champignon mushrooms
30 g butter
1-2 tsp cornstarch, if needed to thicken the sauce
Method of preparation:
Season the shank with salt, black and red pepper, rubbing it well on all sides. Place the vegetables cut into large pieces on the bottom of the dish in which the shank will be baked. Place the meat on top. Drizzle with a drizzle of oil or olive oil. Add the spices, beer and broth. Cover the dish tightly with a lid. Bake the dish at 1800C for 2-3 hours. Make sure that the liquid does not boil away completely and add water or broth if necessary. Once the meat is completely cooked, remove it to a plate. Rub the vegetables through a sieve and, together with the sauce left over from the roasting, place in a small saucepan on the stove. Add more beer and water if necessary. The sauce thickens. If necessary, add starch dissolved in a little cold water. Finally, add a little oil for a better taste. Separately, fry the whole mushrooms in a little oil until golden, turning them on both sides. Pour the sauce over the meat and place the mushrooms around it. Return the dish to the oven for about 10 minutes. Serve warm over mashed potatoes or with another preferred side dish.
The recipe is adapted from here.
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