BBQ-glazed pork shank

Name: BBQ-glazed pork shank
Ingredients: 1 kg pork shank sliced; 2 teaspoons salt; 1 teaspoon ground pepper; 2 teaspoons smoked paprika; 1 tablespoon oil; 4 garlic cloves; 500 ml water; 250 ml red wine; 150 g ready-made BBQ sauce

Meat - BBQ-glazed pork shank by Lacramioara H. - Recipia

The BBQ-glazed pork shank is roasted with wine and garlic, then gets a slightly sweet coating. It’s also good for Christmas dinner. For the shank, I look for slices of similar thickness so they become tender at about the same time. Prep: 15 minutes. Cook: 145 minutes. Total time: 160 minutes. Serves: 4. Approximately 450 kcal and 37 g protein per serving.

Ingredients

1 kg pork shank sliced
2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons smoked paprika
1 tablespoon oil
4 garlic cloves
500 ml water
250 ml red wine
150 g ready-made BBQ sauce

Preparation

1. Pat the pork shank slices dry with paper towels and season them well with 2 teaspoons salt, 1 teaspoon pepper and 2 teaspoons smoked paprika. Grease a baking dish with 1 tablespoon oil and arrange the meat in it, along with 4 peeled garlic cloves. 2. Pour 350 ml water and 150 ml red wine over the meat. Set aside 150 ml water and 100 ml wine for topping up. Cover the dish with foil and bake at 180°C for 120 minutes, gradually adding the reserved liquids; the meat is ready when it comes easily off the bone. 3. Brush the slices all over with 150 g ready-made BBQ sauce and return the dish to the oven, uncovered, for 25 minutes. The sauce should cling to the meat, and the liquid in the dish should cook off completely.

Notes

Pork shank slices of similar thickness cook more evenly; thicker ones may need a little longer, and the meat is ready when it comes easily off the bone. If the BBQ sauce is very sweet, spread it in a thin layer and taste it before coating all the slices. The wine goes into the dish before it goes in the oven; for an alcohol-free version, replace the 250 ml wine with 250 ml water. Serve with baked potatoes and coleslaw, and the pieces are easiest to eat by hand. Cover and refrigerate leftovers for up to 3 days.