i
Previous Page

Balsamic vinegar glazed baby pork shank with caramelized challots

Spread the shanks with the erbs and grounded salt.

Start cooking

Details

7

Ingredients

10

Steps

Time

15'

Prep

90'

Cooking

105'

Total

Ingredients

  • 2pork shank
  • 400 gchallots
  • A bunch ofmixed erbs
  • 50 mlbalsamic vinegar
  • 1 teaspoongrounded salt
  • 2 dldry white wine
  • 1/2 teaspooncane sugar
Make it now
  • Step 1

    Spread the shanks with the erbs and grounded salt.

  • Step 2

    Set the shanks into the oven tray foiled with backing paper.

  • Step 3

    Sprinkle the meat with dry white wine and bake.

  • Step 4

    Set temperature to 120°C, ventilated function and fix the time to 90 minutes.

  • Step 5

    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.

  • Step 6

    Gently fry on the induction hob at power level 4, then cover with the lid and stew for 20 minutes.

  • Step 7

    After 1 hour, turn the shunks upside down using a fork, than sprinkle with their own gravy.

  • Step 8

    When ready remove the meat from the oven and pour the greavy in to a small pot.

  • Step 9

    Put the pot on the induction and set to power level 6, than add the challots.

  • Step 10

    Boil for few minutes to reduce and serve the meat topped with the sauce and garnish with the challots.

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Burger Buns

Forget the store-bought buns and make your own burger buns at home.

  • 15' Prep work
  • 20' Cooking

Banana oat pancakes

These no-flour pancakes are very tasty and quickly made in a blender.

  • 5' Prep work
  • 15' Cooking

Perfect Pizza Dough

The only thin crust Italian pizza dough recipe you’ll ever need!

  • 65' Prep work
  • 20' Cooking

STAY UP TO DATE

Sign up for KitchenAid news and promotions and enjoy -5% discount on your next purchase.

SIGN UP

I understand and acknowledge the content of the Privacy Notice and:


a) I agree to receive customised marketing communications from KitchenAid and other brands of WhirlPool Corporation as well as -5% discount code on my next purchase.



b) In relation to the guarantee services for my Major Domestic appliance, I agree that I would like to be contacted by Domestic & General Insurance Plc.



Your personal discount code is only one-time redeemable on our kitchenaid.co.uk website. It cannot be combined with any other KitchenAid discounts or promotions. You will receive the discount code in an email, when you subscribe for the first time and you can unsubscribe at any time.

Balsamic vinegar glazed baby pork shank with caramelized challots

Step 1

Spread the shanks with the erbs and grounded salt.

Step 2

Set the shanks into the oven tray foiled with backing paper.

Step 3

Sprinkle the meat with dry white wine and bake.

Step 4

Set temperature to 120°C, ventilated function and fix the time to 90 minutes.

Step 5

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.

Step 6

Gently fry on the induction hob at power level 4, then cover with the lid and stew for 20 minutes.

Step 7

After 1 hour, turn the shunks upside down using a fork, than sprinkle with their own gravy.

Step 8

When ready remove the meat from the oven and pour the greavy in to a small pot.

Step 9

Put the pot on the induction and set to power level 6, than add the challots.

Step 10

Boil for few minutes to reduce and serve the meat topped with the sauce and garnish with the challots.

My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.