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Pork Shanks in Marinara
Servings
30
30
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Fruit
- Pork
- Vegetables
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.
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