Ingredients
- 4 pork shanks
- 4 garlic cloves, minced
- 1 bay leaf
- 1 large onion, roughly chopped
- 250 ml red wine
- 2 tablespoons tomato paste
- 2 tablespoons oil
- 1 teaspoon smoked paprika
- 500 ml beef stock
- 1 teaspoon dried rosemary
- 2 fresh thyme sprigs
- 1 teaspoon black pepper
- 2 teaspoons coarse salt
- 1 teaspoon dried thyme
Method
- Preheat oven to 160°C. Season the pork shanks with salt, pepper, paprika, thyme, and rosemary.
- Heat oil in a pot and sear the shanks until browned all over. Remove and set aside.
- In the same pot, cook the onion until soft. Add garlic, then stir in tomato paste.
- Pour in red wine and let it reduce slightly. Add beef stock, thyme, and bay leaf.
- Return the shanks to the pot, cover, and cook in the oven for 2.5–3 hours until tender.
- Boil potatoes until soft, then mash with butter and cream until smooth.
- Remove shanks, reduce the sauce if needed, then serve over creamy mash
Source: https://sapork.co.za/recipes/slow-braised-pork-shank-with-creamy-mash/
