Balsamic vinegar glazed baby pork shank with caramelized challots
Traditional dish in a modern and lighter version
Spread the shanks with the erbs and grounded salt.
Set the shanks into the oven tray foiled with backing paper.
Sprinkle the meat with dry white wine and bake.
Set temperature to 120°C, ventilated function and fix the time to 90 minutes.
Meanwhile peel the challots, cut in half. Set in a pot with the butter, 1/2 teaspoon of sugar, 1/2 glass of cold water and the balsamic vinegar.
Gently fry on the induction hob at power level 4, then cover with the lid and stew for 20 minutes.
After 1 hour, turn the shunks upside down using a fork, than sprinkle with their own gravy.
When ready remove the meat from the oven and pour the greavy in to a small pot.
Put the pot on the induction and set to power level 6, than add the challots.
Boil for few minutes to reduce and serve the meat topped with the sauce and garnish with the challots.
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