Glazed Pork Shank

This fabulous dish can be made with other meat cuts designed for roasting. It is rich, luscious & the perfect Sunday meal on a rainy autumn day. I find it best accompanied by roasted potatoes.

4 Servings

Ingredients:

1 large pork shank (1-1.5kg)

1 medium butternut squash, cut into large cubes

1 red onion, quartered

80gr honey

5 tbsp soy sauce

4 tbsp Worchester Sauce

1 tsp paprika

1 tsp ground pink peppercorns

Instructions:

Place the pork shank in a large pot & cover with cold water.

Bring to a boil & cook on medium heat for 30 minutes.

Drain & allow to dry in a strainer.

Heat the oven to 160c for fan assisted ovens & 180c for traditional ovens.

Place the pork shank on a oven tray, cut crisscross slashes in the fatty skin & brush with olive oil.

Season with salt & pepper.

Place the pork in the oven & roast for 1 hour.

Raise the oven temperature to 180c for fan assisted ovens & 200c for traditional ovens.

In a bowl, combine the honey, soy sauce, Worchester sauce, paprika & ground pink peppercorns.

Add the butternut & red onion to the tray.

Douse the pork & vegetables with the sauce & bake another 30 minutes.

Remove the tray from the oven & turn toss the vegetables gently.

Baste the pork with the sauce in the tray & return to the oven another 30 minutes.

Scatter a pinch of ground pink peppercorns over the top before serving.