1 pork shank or shoulder, 6 to 7.5 kg
2 cloves of garlic, mashed
1 tablespoon of thyme
2 onions, sliced into rings
1 cup of beef broth
1 cup of Madeira or dry Sherry wine
1 pork shank or shoulder, 6 to 7.5 kg
2 cloves of garlic, mashed
1 tablespoon of thyme
2 onions, sliced into rings
1 cup of beef broth
1 cup of Madeira or dry Sherry wine
Rub the meat with the mashed garlic and thyme
Preheat the oven to a moderate temperature (170°C)
In a roasting pan, spread a layer of onion slices
Place the pork shank on top of the onions, fat side up
Mix the wine and broth and pour it over the meat
Roast for 24 minutes per kilogram, or about 2.5 hours for 6 kg
Moisten the meat with pan juices as needed while it roasts
If the onions start to brown, add a little water
When the pork is tender, transfer it to a warmed platter
Strain the pan drippings through a fine-mesh sieve and whisk in a little broth if necessary
Serve 12 portions.
