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  Type: Main courses
Shank of pork
600 g leg of pork in pieces or pork chops – trimmed (21 ounces)
500 ml red wine (17 fluid ounces/2 cups)
200 ml port wine (7 fluid ounces/ 0.8 cup)
800 ml water (28 fluid ounces/3.2 cup)
2 tsp bouillon powder/stock cubes
7 g maize enamel/cornflour (0.25 ounces)
1 garlic
10 g pure liquorice – bought from a chemist (0.35 ounces)
2 chopped shallots
1 handful of chopped parsley stems
80 g butter, optionally juice from 1 lemon (2.8 ounces)
Mashed carrot
6 carrots, cubed
100 ml peanut oil (3.5 fluid ounces/0.4 cup)
200 ml carrot juice (7 fluid ounces/0.8 cup)
100 ml water (3.5 fluid ounces/0.4 cup)
100 ml orange juice (3.5 fluid ounces/0.4 cup)
1 tsp caraway
1 chopped clove garlic
100 g butter (3.5 ounces)
Boiled Shank Of Pork
Brown the shanks of pork and cook in a wok with the remaining ingredients, except for the butter and lemon, for about 1 1/2 hours. Remove the meat and strain the sauce. Then boil the sauce until it thickens, add butter and lemon, salt pepper and a little liquorice to taste. Cut the meat into suitable pieces and warm until glazed.
Mashed carrot
Sauté the carrots in peanut oil, carrot juice, water, orange juice, caraway and garlic, and boil until tender. Remove the carrots and blend with butter until a smooth puree is obtained.
Serve on the plate on a base of mashed carrot, with the glazing on the outside. Add roast potatoes or lentils if desired.
A tip! The shanks of pork can be substituted readily with chicken drumsticks, in which case the cooking time is 3/4 hour.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
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