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Beef-marinated roast pork shank

YOU WILL NEED

Beer

Garlic paste

Demi glace Premium

INGREDIENTS

1 1/2 kg of pork shank

100g Beer Marinade (Art. 50632 CL)

10g of Garlic Paste (Art.55014)

40g Demi Glace Premium (Art. 43821)

100g of celery

150g onion in rings

250g of mushrooms

2 bay leaves

50ml of olive oil

300ml of dark beer

COOKING INSTRUCTIONS

  1. Marinade the pork shanks with Beer Marinade and place in the fridge for 1-2 hours.
  2. After, place in a baking tray with half the beer. Cover and roast in the oven on a low heat (160-170 °C) for 2 1/2 hours. Any gravy they leave is kept and strained.
  3. Sauté the already chunkily cut mushrooms, carrots and celery in a large saucepan with hot olive oil. Add the onions and the Garlic Paste, sauté and extinguish with the rest of the beer.
  4. Add a little water (if needed), the gravy and the Demi Glace sauce. Stir and finally add bay leaves.

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