Preserved Lemon Pork Shank Roast

A rich, slow-cooked pork roast infused with the bright flavor of preserved lemons, sweet shallots, and fragrant herbs. This comforting French-inspired dish becomes incredibly tender as it cooks, creating a delicious sauce perfect for serving with potatoes, rice, or crusty bread.

Ingredients

• 1 pork shank roast (about 2 kg / 4.4 lb)
• 4 preserved lemons
• 400 g long shallots, peeled
• 6 garlic cloves
• 1 large red onion, sliced
• 1 bunch fresh small onions
• 1 bouquet garni
• 1 tablespoon veal stock concentrate
• 2 tablespoons olive oil
• 1 cup warm water or broth
• Salt and black pepper, to taste

Instructions

1. Prepare the Pork

Pat the pork roast dry with paper towels. Season generously with salt and black pepper on all sides.

2. Brown the Meat

Heat the olive oil in a large Dutch oven or heavy casserole dish over medium-high heat. Sear the pork roast for several minutes on each side until deeply golden brown.

3. Add the Aromatics

Add the sliced red onion, shallots, garlic cloves, and fresh small onions around the pork. Cook for about 5 minutes, stirring gently, until slightly softened.

4. Prepare the Preserved Lemons

Rinse the preserved lemons lightly to remove excess salt. Cut them into quarters and remove any seeds. Add them to the pot along with the bouquet garni.

5. Build the Sauce

Dissolve the veal stock concentrate in the warm water or broth and pour it into the pot. Cover with a lid.

6. Slow Cook

Cook in a preheated oven at 325°F (160°C) for about 3 hours, turning the pork once or twice during cooking. The meat should become very tender and nearly fall apart.

7. Finish and Serve

Remove the bouquet garni before serving. Spoon the flavorful lemon and onion sauce over the pork.

Serve hot with roasted potatoes, mashed potatoes, rice, or fresh rustic bread.

Tips

• For even deeper flavor, marinate the pork overnight with garlic and preserved lemon.
• A handful of olives can be added during cooking for a Mediterranean touch.
• Leftovers taste even better the next day after the flavors have blended together.