Baked pork shank
Baked pork shank is a tasty, succulent recipe that requires minimal effort to prepare, making it an unforgettable main course. Find out how!
Ingredients · Servings 4
- Pork shank 2
- Potatoes 1 kg
- White wine 100 gr
- Sage 4 leaves
- Bay leaves 2
- Rosemary 2 sprigs
- 2 garlic cloves
- Juniper berries 1 tablespoon
- Extra virgin olive oil (EVO)
- Black pepper
Method · 2 h 50 min
- Place the pork shanks on a cutting board, season them with salt and pepper, massage them so that the seasoning penetrates the surface of the meat slightly, then turn them over and season the other side, repeating the process.
- Place the shanks in a plastic food bag large enough to hold them both, along with the bay leaves, sage, rosemary, and garlic.
- Add a tablespoon of juniper berries, a drizzle of oil, and the white wine. Close the bag and let the meat marinate for about a couple of hours.
- Pour a drizzle of oil into a large pan, once it has heated up, add the shanks and season them with a drizzle of oil also on the surface, brown the meat until completely golden, turning it on all sides.
- Cover a baking tray with a sheet of baking paper, arrange the shanks on the tray, add the marinade and a drizzle of oil, then cover the tray with foil and cook the shanks at 180°C for approximately 1 hour and 30 minutes in a conventional oven.
- Wash the potatoes, peel them, and cut them into coarse wedges. Remove the shanks from the oven, add the potatoes to the baking dish, drizzle with oil and season with salt, then return the shanks and potatoes to the oven, but remove the foil. Continue baking for another 45-50 minutes, or until golden brown.
Doses & Ingredients
- Medium difficulty
- Average cost
- Extra virgin olive oil (EVO) to taste
- Black pepper to taste
- Knife / Plastic bag / Cutting board / Baking tray.
