Why should the shank be tied in a meat cloth?

So that the skin does not burst during boiling. The shank is tied in the cloth before it is placed over the heat.

How long should the pork shank boil?

It is placed in cold water and should gently simmer (barely bubble) for about 2 hours.

What is it served with?

The shank is plated and covered with boiling tomato sauce or Madeira sauce. Around it are placed cooked green beans or Flemish beans braised in butter.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» (1914), page 256.

Pork Shank

Pork shank is tied in a cloth so the skin holds, gently simmered about 2 hours in water, and served with boiling tomato or Madeira sauce and butter-braised beans.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 256 (falt i det fri)

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About the dish

Erken shows how a simple pork shank becomes a fine presentation: boiled in a cloth so the skin stays whole, and served with tomato or Madeira sauce and beans.

How to make it

1
Tie up the shank
Tie the shank in a clean cloth, so that the skin does not burst during boiling.
2
Boiling
Place the shank in cold water and let it gently simmer for about 2 hours.
3
Plating
Take the shank up, place it on a platter and pour boiling tomato sauce or Madeira sauce over it.
4
Side dish
Place cooked green beans or Flemish beans, braised in butter, around the meat.

Changes from the original

Modernized spelling; «kjøtklæde» rendered as cloth/kitchen cloth. Amounts are missing in the original and are set to 0 where they are not given.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

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Frequently asked questions

Why should the shank be tied in a meat cloth?: So that the skin does not burst during boiling. The shank is tied in the cloth before it is placed over the heat.
How long should the pork shank boil?: It is placed in cold water and should gently simmer (barely bubble) for about 2 hours.
What is it served with?: The shank is plated and covered with boiling tomato sauce or Madeira sauce. Around it are placed cooked green beans or Flemish beans braised in butter.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), page 256.

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