[Sca-cooks] Pork leg shank?

[Adele de Maisieres]

Terri Morgan wrote:

>I just learned that the HUGE pork leg shank (I think that's what it is -
>it's not labelled) that was donated for our upcoming event is probably not
>cured. I've never cooked an uncured pork shank, especially not one bigger
>than a 25lb turkey. Does anyone have any pointers or suggestions? 
>
Yum!  OK, a simple method is:

Score the skin well, rub the shank with salt and sprinkle it with pepper 
and mace, and put it in a roasting pan.  Roast at 450F for fifteen 
minutes, then turn the oven down to 325 and continue roasting 'til done, 
basting occasionally.   Serve on a plate.  (actually, it's especially 
good with cameline sauce or freshly-made sauerkraut).

-- 
Adele de Maisieres

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