Roast Pork Shank with Potatoes

Name: Roast Pork Shank with Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Ingredients: 800 g of Pork Shanks; 500 g of Potatoes; 150 g of Water; 60 g of Extra Virgin Olive Oil; 50 g of Red Wine; 1 Celery; 1 Carrot; 1 White Onion; 2 leaves of Bay Leaves; 2 sprigs of Rosemary; 1 clove of Garlic; 4 berries of Juniper Berries; Sage; Table Salt; Black Pepper

If you love meat and good home cooking, don't miss this hearty dish that pairs oven-roasted pork shank with potatoes.

Difficulty Easy
Preparation 20 minutes
Cooking 1 hour
Servings for 2 people

Pairing these two ingredients, pork shank and potatoes, brings to mind winter, Sunday lunches at grandma’s house and, why not, a table set for the Christmas holidays.

If you love meat and good food, you won’t want to miss this dish that pairs roast pork shank with potatoes: the recipe doesn’t call for any special care to get it right, and the only thing you really need is time.

That’s because the pork has to cook slowly so the meat turns out tender and full of flavor. It won’t be wasted time or energy, though: while the shank cooks in the oven with the potatoes, you can make other dishes such as Polenta or Sweet and Sour Pearl Onions. And now, here is the recipe for Roast Pork Shank with Potatoes.

Ingredients for 2 people

800 g of Pork Shanks
500 g of Potatoes
150 g of Water
60 g of Extra Virgin Olive Oil
50 g of Red Wine
1 Celery stalk
1 Carrot
1 White Onion
2 leaves of Bay Leaves
2 sprigs of Rosemary
1 clove of Garlic
4 berries of Juniper Berries
Sage to taste
Table Salt to taste
Black Pepper to taste

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Method

To make the roast pork shank with potatoes, start by washing the herbs and then drying them. Using a mezzaluna (a curved chopping knife), finely chop the rosemary, juniper berries and sage and set them aside in a bowl. Rinse the potatoes under running water and, without peeling them, cut them in half or into quarters depending on their size, trying to get pieces of the same size so they cook evenly.
Put the carrot, garlic, celery and onion in a food processor. Run it and, once you have a finely chopped mixture, pour it into a high-sided pot drizzled with a little oil. Let it brown while you trim the visible fat from the shank; once it is trimmed, add the pork to the pot as well.
Brown the shank on all sides, season with the chopped herbs, add salt and pepper to taste, then add the bay leaves, pour in the red wine and stir, waiting for the alcohol to evaporate completely. Finally, pour in the water. Cook the potatoes for 10 minutes with the lid on the pot. Wait until the water has completely evaporated and the potatoes are tender but not falling apart.
Once the cooking in the pot is done, put the shank and the potatoes in a baking dish and bake at 180 °C (350 °F) for about half an hour. If the meat dries out too much during this stage, add some water and turn it so it keeps cooking evenly.
The cooking time depends on the size of the shank, but the meat will definitely be ready when it reaches 58 °C (136 °F) and the potatoes are tender. Once the meat is ready, take the baking dish straight from the oven to the table and serve the roast pork shank with potatoes hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To give your pork shank with potatoes more flavor and make it even more tender and juicy, marinate it overnight in red wine with spices.

Tips

To check the temperature of the shank, you can use a food thermometer, which makes the whole thing even easier. Never use a fork to turn the shank while it cooks; use kitchen tongs instead.

Storage

Store the pork shank with potatoes in an airtight container in the fridge for up to two days.