Pork Shank With Turnip Mash / Fläsklägg Med Rotmos
Slow-cooked pork shank with turnip mash, spicy mustard, and parsley is a typical winter dish in Scandinavia. There is no better way to fight the cold.
2 pounds of pork shank - ask your butcher to salt it lightly in advance (rimma) which means to marinate the meat in salty water
1 yellow onion
10 whole dried pimento peppercorns
Rinse the meat in cold water. Put it in a big pot and fill it up with water. Bring to a boil and take away the foam on the surface with a spoon
Peel the carrot and the onion, cut them in smaller pieces and put in the pot. Add peppercorns and bayleaf.
Turn down the heat and let it simmer under a lid for about 1 1/2 to 2 hours. The meat is ready when it slips off the bone. When this happens take the pot off and put it aside.
The broth from the cooked pork shank
Salt and pepper
3 tablespoons butter
Parsley, for decoration
Spicy mustard, for serving
Peel the turnip and the carrots and cut them in smaller pieces. Put them in a pot, and cover with almost all of the broth from the meat over the vegetables, leaving some for the pork shank to rest on. Bring the vegetables and broth to a boil and cook for 30 minutes.
Peel the potato and put it in the pot with the vegetables. Boil for another 15 minutes until everything is soft. Pour off the broth, but save it.
Mash the vegetables with a potato masher, a wooden spoon or fork.
Whip the mash until fluffy and add some broth as you need. Season with salt and pepper to taste. Finish off with some butter and garnish with parsley. Serve with fläsklägg and spicy mustard.