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In this recipe, Sonia shows us how to prepare a substantial main course, for the lovers of rustic flavours: the baked pork shank with potatoes.
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A rustic dish can be appreciated even over Christmas, so, for the meat lovers, baked pork shank with potatoes.
In this recipe I’ve used two pre-cooked pork shanks to speed up the preparation process, but if you buy fresh ones you’ll just need a longer cooking time. Let’s see together what ingredients we’ll need:
• 2 ½ lbs (1,2 kg) of new potatoes
• 1 stalk of celery / 1 carrot
• 1 onion / some sage
• 1 branch of ròsemary
• 1 clove of garlic
• some juniper berries / salt • 1 oz (30 g) of butter
• 1 glass of red wine
• 4 tbsp of extra virgin olive oil
• 2 pre-cooked shanks, of about 1-1/4 lbs (600 g) each
• Meat broth
Let’s make the baked pork shank with potatoes:
In a wide saucepan I’ve melt the butter with the oil and I’ve added the chopped carrot, celery, onion and garlic. Once lightly browned, add the pork shanks. Brown them well on both sides, then add the glass of red wine.
Now that all the wine has evaporated, add the potatoes: I’ve cut into halves the bigger ones. Then add the chopped herbs and the mashed juniper berries. Add salt… and let everything cook for at least 10-15 minutes with a lid on.
10-15 min. — medium flame
While the pork shanks were cooking, I’ve added the broth and placed everything in this baking pan. Now we’re ready to bake it at 390°F for at least 30 minutes, or until the potatoes get soft: flip the shanks over occasionally, and add broth when necessary.
30 min. — 390°F (200°C)
The baked pork shank with potatoes is ready to be tasted. Buon appetito and see you next video recipe with giallozafferano.