Codillos de cerdo, cocidos y al horno doraditos 
Pork Shanks, Boiled and Oven-Roasted
I got this recipe the other day at the butcher shop. They turned out delicious. These are pork shanks from the hind legs, and just one weighs almost 3 1/3 pounds (about 1.5 kilograms). I bought two, but since it was just for my husband and me, I made only one. You will appreciate how juicy and tender they are.
Pork Shanks, Boiled and Oven-Roasted
I got this recipe the other day at the butcher shop. They turned out delicious. These are pork shanks from the hind legs, and just one weighs almost 3 1/3 pounds (about 1.5 kilograms). I bought two, but since it was just for my husband and me, I made only one. You will appreciate how juicy and tender they are.
Cooking Instructions
- 1
Place the pork shank in a pot covered with salted water and let it simmer over medium heat for about 1 1/2 hours. If the water level gets low, add more. After this time, take the shank and place it in a clay pot.
- 2
Peel the potatoes, wash them, and cut them into large pieces. Add them to the pot along with 2 ladles of the shank's cooking water, the wine, and sprinkle with salt, ground pepper, thyme, parsley, and rosemary. Drizzle with a good splash of olive oil.
- 3
Put it in the oven, preheated to 390°F (200°C). When it starts to boil, lower the heat to 350°F (180°C) and let it cook for 1 1/2 to 2 hours. If it looks like it's drying out, occasionally add a bit of the cooking juice.
- 4
Turn it every 15 minutes, and when it's tender and golden brown, turn off the oven and serve it in the same pot.
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