Portuguese Roasted Pork Shank Recipes

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories World Cuisine Recipes European Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

ROASTED PORK SHANKS

Roasted Pork Shanks image

Make and share this Roasted Pork Shanks recipe from Food.com.

Provided by The Anciaux Family

Categories Pork

Time 3h30m

Yield 4 pork shanks, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 pork shanks (unsmoked)
salt
pepper
garlic salt
2 large sweet white onions
1 (12 ounce) bottle dark beer

Steps:

Put 4 large pork shanks into a large pot, and cover with brine solution made from 2 T salt per 1 quart of water. Leave in refrigerator overnight.
Cover the bottom of a roasting pan with one layer of thickly sliced onions. Discard the brine that the pork shanks were soaking in and place the shanks on top of the layer of onions in your roasting pan. Season with garlic salt and pepper.
Slow roast the pork shanks at 300 degrees until they are 160 degrees and very tender with a brown, crispy skin. This will take at least 3 - 5 hours depending on the size of the shanks that you use. Baste with a good amber or dark beer (not guiness) every 30 minutes. The drippings in the bottom of the pan make an excellent gravy!
Serve with Spatzle and Red Cabbage for a great German meal!

Nutrition Facts : Calories 68.1, Fat 0.1, Sodium 5.7, Carbohydrate 10.6, Fiber 1.1, Sugar 3.2, Protein 1.1

OVEN ROASTED PORK SHANKS

Oven Roasted Pork Shanks image

It really is all about the pork! The pork shank is sometimes over looked...not any more. This is so easy and so yummy for your tummy...Simply Porkilicious! Cooking with Passion, sw :)

Provided by Sherri Williams @logansw

Categories Pork

Number Of Ingredients 14

Ingredients

5-6 pound(s) pork shanks {2 shanks}
MARINATE-RESERVE 1/2 FOR COOKING
3 large orange juice & zest
3 large limes juice & zest
1/2 cup(s) dry sherry
1/2 cup(s) olive oil, extra virgin
10 large garlic cloves, minced
1 tablespoon(s) cumin
2 teaspoon(s) oregano
2 teaspoon(s) bay leaves
1/4 bunch(es) cilantro leaves & stems, chopped
1 medium habanero pepper, fresh & chopped
1 tablespoon(s) smoked sea salt
2 teaspoon(s) course black pepper

Steps:

combine 1/2 of marinate in a large zip lock bag. add shanks. massage, flip and coat shanks well. refrigerate over night.
preheat oven to 325 degrees. place shanks on a large oven roasted pan. pour reserved marinate over roast and tent with aluminum foil. bake for 4 hours. baste during the baking time...add a little water to pan jucies while basting. the last 30 minutes un-tent and allow skins to crisp up. shanks are done when juices run clear and meat is tender. allow to rest before slicing.

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