Pork Shanks in Marinara

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
30 servings

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

  1. Put shanks on sheet tray or roasting pan and cook until very dark.
  2. Place shanks in 4-inch long hotel pans and cover with marinara. Cook double wrapped for 2 to 3 hours. Serve over rigatoni.

Marinara

  1. Sauté onions and anchovies in olive oil until tender and slightly browned. Add garlic and sauté until garlic is fragrant, but not brown.
  2. Add 10 quarts water.
  3. Add diced tomatoes and tomato purée, cook for an hour or two.
  4. After cooking, remove mixture from tilt skillet to 20-quart buckets.
  5. Add tomato paste and basil to buckets, distributed evenly.
  6. Purée with burr mixer and add sugar to taste.

Recipe by Lima Estates, Media, Pa.

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