Pork Shank with Βlack Βeer Sauce and Jacket Potatoes by Chef Andreas Georgopoulos

Pork Shank with Βlack Βeer Sauce and Jacket Potatoes by Chef Andreas Georgopoulos

Posted By: info pinakion In: Recipes On: Comment: 0 Hit: 657

Ingredients

For the shank:

1 pork Shank

3 cloves of garlic

3 sprigs of rosemary

Salt

Pepper

Olive oil

Red pepper

Mustard powder

Thyme

For the potatoes:

1/2 kg Potatoes

Salt

Pepper

Oregano

Red pepper

Rosemary

Thyme

Olive oil

For the sauce:

1 onion, chopped

1 clove of garlic

1 carrot

150ml black beer

25ml orange Juice

1 chicken broth cube

1 tablespoon balsamic cream

Pepper

Fresh butter

Preparation

For the shank:

With a knife, carve the shank in three places and add the garlic, rosemary, salt and pepper and marinate the meat with the rest of the ingredients.

Cover with parchment paper and aluminum foil and bake at 180 degrees for 2 hours and 30 minutes.

Then, open the parchment paper and continue baking at 200 degrees for 30-40 minutes until it gets a nice golden colour.

Keep the broth from the shank to use with the sauce.

For the sauce:

In a frying pan, add the butter (1 tablespoon) to brown the onion, garlic and carrot and add the black beer.

Add the chicken broth, the broth from the shank and the orange juice and simmer for 5 minutes.

Add the balsamic cream, pepper and thyme.

For potatoes:

Wash the potatoes very well and boil for about 30 minutes, to be half-boiled.

Cut them into wedges and marinate them with all the ingredients.

Bake at 180 degrees for 30-40 minutes.

Tip: Accompany with a Voreia Pilsner Beer or even a Voreia Stout

Products you can use from our shop: Beer Voreia Stout(if you are in Greece), Extra virgin olive oil Greek Pony Farm, Organic thyme Aroma Farms

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