Pork Shanks in Marinara
| Serves | 30 |
|---|---|
| Ingredients | Fruit, Pork, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
This combination of pork shanks and marinara makes for a perfect dinner option.
Ingredients
30 lb. pork shanks
Marinara as needed (recipe below)
Marinara
Yield: 48 quarts
½ gal. olive oil
4 to 6 onions, roughly cut
2 tins anchovies with oil
3 to 4 large hotel spoons chopped garlic
10 qt. water
8 cans diced tomatoes
8 cans tomato purée
1 can tomato paste
10 qt. water
3 to 6 bunches fresh basil
Sugar (optional)
Steps
- Put shanks on sheet tray or roasting pan and cook until very dark.
- Place shanks in 4-inch long hotel pans and cover with marinara. Cook double wrapped for 2 to 3 hours. Serve over rigatoni.
Marinara
- Sauté onions and anchovies in olive oil until tender and slightly browned. Add garlic and sauté until garlic is fragrant, but not brown.
- Add 10 quarts water.
- Add diced tomatoes and tomato purée, cook for an hour or two.
- After cooking, remove mixture from tilt skillet to 20-quart buckets.
- Add tomato paste and basil to buckets, distributed evenly.
- Purée with burr mixer and add sugar to taste.
Recipe by Lima Estates, Media, Pa.