Kotsi Chirino – Pork shank, which comes from the front leg of the pig, is a cheap cut which, if cooked properly, can yield a delicious meal, as it becomes succulent and flavorful.
This dish is inspired by a traditional Greek recipe of pork with celery root, called Chirino me Selinoriza.
However, I made it using pork shank and beer which is quite different from the traditional recipe.
With the leftover meat, we made pulled pork gyros in pita bread with tzatziki and Greek salad!!
Braised Pork Shank with Celery Root
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
- 1 pork shank (around 1 kilo)
- 1/4 cup olive oil
- 330 ml beer
- 1 onion, finely chopped
- 2 cloves roasted garlic, mashed
- 1/4 cup olive oil
- 2 celery roots (1 kilo), peeled and cut into large pieces
- 2 carrots finely chopped
- 1 cup celery, finely chopped
- 1 tbsp salt
- Freshly grated black pepper
- 1 bay leaf
- 1 tbsp tomato paste
- 500 grams pummaro (slightly concentrated tomato juice)
- Scorch the pork shank (if it has hair on the skin). Wash and pat dry.
- Heat the olive oil in a skillet and sauté on all sides until browned, about ten minutes.
- Add the beer and let it boil for a few minutes.
- Remove to a casserole with all the juices.
- Wipe the frying pan and add the remaining olive oil. Sauté the onion until translucent. Add the garlic and sauté for a few seconds. Add the carrots, celery, celery root, salt and pepper, bay leaf, tomato paste, tomato juice as well as all the beer from the casserole and bring to a boil. Simmer for five minutes.
- Pour all the ingredients over the shank, cover with the lid and bake in a preheated oven to 160oC for 2 hours and 30 minutes, or until the meat is tender.
- Serve the pork with the celery root and sauce.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 505Total Fat 40gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 33gCholesterol 26mgSodium 2488mgCarbohydrates 21gFiber 4gSugar 4gProtein 10g
Kopiaste and Kali Orexi!