Roasted Pork Shank with Orange

Directions

In a bowl, mix the herbs, mustard, minced garlic, honey, and juice from one orange. Take the zest of the orange and cut the remaining fruit into small pieces. Next, pierce the pork shanks everywhere (except the skin) and generously rub them with the herb mixture. Fill each hole with the mixture and seal the shanks in an airtight container, leaving them to marinate overnight.

The next day, place the shanks in a roasting pan at 180°C (350°F) for approximately 2 hours and 30 minutes, covered with foil. While the shanks are roasting, prepare the remaining ingredients. Cut the potatoes, add mustard, salt, and pepper, squeeze the juice of one orange, and set aside the zest. Cut the remaining orange into larger chunks and add them to the potatoes.

After about an hour, remove the foil and baste the shanks with the juices from the pan using a brush. Add the potatoes with the other ingredients, mixing them with the juices released by the pork. Continue roasting with the lid on for another 30 minutes, then remove the lid and let it roast for an additional 10 minutes to achieve a caramelized color. Before serving, sprinkle each shank with orange zest.

• If needed, you can add a little vegetable broth or water for extra moisture.
• The longer the marinating time, the more tender and flavorful the meat will be after roasting.
• Carrots and rosemary make a wonderful addition to this dish.
• Allow the pork to reach room temperature before putting it in the oven.
• We recommend roasting with an oven with a heating element for a more even and moist result.
• To check if the meat is done, insert a skewer into the thickest part. The juices should run clear. If they're pink, it needs a bit more time, and if it's dry, it means it's already overcooked.