{"id":33697,"date":"2026-04-14T10:32:12","date_gmt":"2026-04-14T10:32:12","guid":{"rendered":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/?post_type=recipe&#038;p=33697"},"modified":"2026-04-14T10:32:12","modified_gmt":"2026-04-14T10:32:12","slug":"pork-shank-roast","status":"publish","type":"recipe","link":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/recipe\/pork-shank-roast\/","title":{"rendered":"Pork Shank Roast"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>2\u00a0pork shanks\u00a0fresh, uncured, unsmoked<\/li>\n<li>1\u00a0teaspoon\u00a0black peppercorns<\/li>\n<li>4 bay leaves<\/li>\n<li>1 sprig of rosemary<\/li>\n<li>4 bay leaves<\/li>\n<li>1 large onion,\u00a0peeled and quartered<\/li>\n<li>1 tablespoon\u00a0fennel seeds<\/li>\n<li>salt<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li aria-level=\"1\">Bring a large pot of water to a boil. Add 2 tsp salt, quartered onions, peppercorns, bay leaves, and rosemary. Lower the heat so that the water is still hot but not simmering and submerge the pork shanks. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.<\/li>\n<li aria-level=\"1\">After 90 minutes, use tongs to remove the pork shanks from the water and use a sharp knife to incise the skin in a diamond pattern.<\/li>\n<li aria-level=\"1\">Preheat the oven to 200\u00b0C and rub the pork shank with fennel seeds and salt. Place the pork shanks on a rack in a roasting pan, and bake for about 90 minutes in the middle of the oven. Turn the pork shanks after 45 minutes.<\/li>\n<li aria-level=\"1\">To crisp up the skin, turn on the grill for the last 5-10 minutes. Keep an eye on them because the skin can get burned quickly. It will crackle and get super crispy.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Source: https:\/\/www.bbcgoodfood.com\/recipes\/middle-eastern-eggs-merguez-pistachios<\/p>\n<div class=\"qrcpromodalwrapper\" style=\"margin: 20px 0;\"><button type=\"button\" class=\"qrc-modal-toggle\" id=\"popModal_ex2\" style=\"background:#d81313;color:#ffffff;border: 1px solid #ce1e1e;border-radius:20px;padding: 6px 14px;font-size:17px\">Click To View On Phone<\/button><div class=\"qrc_modal\"><div class=\"qrc-overlay qrc-modal-toggle\"><\/div><div class=\"qrc-modal-wrapper qrc-modal-transition\"><span class=\"qrc-modal-toggle\">&times;<\/span><div class=\"qrcswholewtapper\" style=\"text-align:left;\"><div class=\"qrcprowrapper\"  id=\"qrcwraa2leds\"><div class=\"qrc_canvass\" id=\"qrc_cuttenpages_2\" style=\"display:inline-block\" data-text=\"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/recipe\/pork-shank-roast\/\"><\/div><div><a download=\"Pork Shank Roast.png\" class=\"qrcdownloads\" id=\"worign\">\r\n           <button type=\"button\" style=\"min-width:250px;background:#c0081d;color:#ffffff;font-weight: 600;border: 1px solid #e2141b;border-radius:20px;font-size:17px;padding: 6px 0;\" class=\"uqr_code_btn\">Scan QR \ud83e\udc0b<\/button>\r\n           <\/a><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients 2\u00a0pork shanks\u00a0fresh, uncured, unsmoked 1\u00a0teaspoon\u00a0black peppercorns 4 bay leaves 1 sprig of rosemary 4 bay leaves 1 large onion,\u00a0peeled and quartered 1 tablespoon\u00a0fennel seeds salt Method Bring a large pot of water to a boil. Add 2 tsp salt, quartered onions, peppercorns, bay leaves, and rosemary. Lower the heat so that the water is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":33700,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[89],"recipe-cooking-method":[],"recipe-tag":[],"recipe-key":[],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-33697","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-cuisine-pork-shank"],"_links":{"self":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe\/33697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/comments?post=33697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/media\/33700"}],"wp:attachment":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/media?parent=33697"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-course?post=33697"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=33697"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=33697"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=33697"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-key?post=33697"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=33697"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=33697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}