Baked Pork Shank with Potatoes
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 55 min
- Serving: 2
- Cost: Average
PRESENTATION
So, here's the thing about baked pork shank with potatoes. This dish, which is super beloved, comes straight from Northern Italy—especially up in those Alpine and Tyrolean spots where hearty food is just a way of life. It's all about that slow cooking magic. Seriously good. You let those tender flavors just develop until, honestly, the meat is falling off the bone. And listen, aromatic herbs with a splash of red wine give it this deep, rich aroma that’s so typical of traditional northern recipes. You know? The potatoes, skins on and all, soak up those juices from the pork. They’re not just a side—they're the best part. Perfect for a big Sunday family lunch or a dinner with friends. And the sauce? Some folks even throw in Tyrolean-style sauerkraut for a sharp, tangy contrast. Really, really complements the pork’s richness.
Every bite of this pork shank recipe is like tasting food the way it should be—simple, honest, and pretty much filling. The outside forms a crispy crust while the inside stays beautifully moist. For sure, it's clear why this is a family favorite. Thing is, the oven does most of the work but don’t be fooled, the result is anything but basic. Plus, some folks try beer-braising or even a barbecue twist, but nothing quite beats this classic red wine version with potatoes. I gotta say, it is satisfying. And straightforward. Even if you're not a kitchen pro, just a little patience can lead to an amazing oven-baked pork shank that everyone will love. Whether you call it a slow-cooked pork shank or just a fantastic, hearty meal, this dish really brings folks together. Fills the house with those memorable, mouthwatering smells. It warms not just the stomach but the heart too, making it a true staple in Northern Italian cuisine.
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- INGREDIENTS
- Pork knuckle 1.8 lbs (800 g)
- Potatoes 1.1 lbs (500 g) - small
- Garlic 2 cloves
- Salt to taste
- Extra virgin olive oil to taste
- Sage to taste
- Rosemary 2 sprigs
- Bay leaves 2 leaves
- Red wine ¼ cup (50 g)
- Water 0.8 cup (200 g)
- Black pepper to taste
How to prepare Baked Pork Shank with Potatoes
To prepare the baked pork shank with potatoes, first thoroughly wash the potatoes and cut them, without peeling, into quarters or halves if the potatoes are small 1. The important thing is that they are roughly the same size to ensure even cooking. Set aside. Remove visible fat from the shank 2. Heat the oil in a pot, then add the shank 3.
Brown it well on all sides over high heat 4. Adjust with salt and pepper, then deglaze with red wine 5, allow all the alcohol to evaporate, then add the water 6.
Add the garlic 7 and the herbs 8. Cover with a lid 9 and cook over medium heat for 30 minutes, turning the meat occasionally.
Transfer the shank to a baking dish 10, add the potatoes 11 and the oil 12.
Adjust with salt 13, drizzle with the meat's cooking liquid 14, and bake in a static oven at 392°F for about 1 hour. However, cooking time may vary slightly depending on the size of the shank. For more precision, measure the internal temperature of the meat with a probe, which should be between 167°F and 185°F. Once cooked, transfer the shank and potatoes to a serving dish 15.