Pork Shin with Apples from Limoncello and Linen Water by Tessa Kiros
Perfect with Quince jelly and Marisa’s potatoes with crumbs.
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Ingredients
- 2 garlic cloves, peeled and halved
- 8 small tufts rosemary
- 1 kg (2 lb 4 oz) pork shin
- 185 ml (6 fl oz/¾ cup) white wine
- 2 (150 g/5½ oz each) red apples, unpeeled
- 3 tablespoons olive oil
- 2 bay leaves
- 1 tablespoon cognac
- 4 juniper berries, squashed
- 3 sage leaves
- 30 g (1 oz) butter
- quince jelly, to serve
- about 60 ml (2 fl oz/¼ cup) water
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