When temperatures drop, smoked shank with sauerkraut is one of those classic dishes that is always a success at the table. Rich, fragrant, and rustic in taste, it’s perfect for cold days when you need a hearty dish full of character. I purchased the smoked shank in South Tyrol during my recent trip: having tried it before, I took the opportunity to bring it home and recreate that cozy and genuine atmosphere, accompanied by tasty sauerkraut and a nice beer.
It’s a dish that always makes a good impression, perfect not only for a winter dinner but also for celebrations and family lunches, when you want something traditional and convivial.
If you love robust and flavorful dishes, try this recipe, it’s really simple!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Trentino-Alto Adige
- Seasonality: Autumn, Winter
- Energy 458.97 (Kcal)
- Carbohydrates 14.01 (g) of which sugars 7.29 (g)
- Proteins 71.36 (g)
- Fat 14.02 (g) of which saturated 4.83 (g)of which unsaturated 7.77 (g)
- Fibers 5.86 (g)
- Sodium 604.42 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 pork shank (smoked)
- 1 leaf bay leaf
- 1 sprig rosemary (or thyme)
- Half cup white wine (or beer, or water)
- 5 cups cabbage
- 1.25 oz bacon (smoked)
- 2 tbsps apple cider vinegar
- caraway seeds
- extra virgin olive oil
- salt
Tools
- Baking dish
- Skillet
Preparation
Remove the shank from the packaging and pat it dry with paper towels if there’s any liquid.
Place it in a baking dish, adding the bay leaf, the rosemary, and the white wine (1). If you like, you can add juniper berries or other aromatic herbs.
Put the shank in a preheated oven at 350°F and cook for 1 hour – 1.5 hours, depending on the weight and the instructions on the label.
In the meantime, prepare the sauerkraut: wash the cabbage and cut it into julienne strips, place it in a skillet with a drizzle of oil and a pinch of salt.
Cook for 15-20 minutes, or until tender, moistening the bottom with a little water or broth.
When ready, add the bacon cut into strips and a handful of caraway seeds (2).
Deglaze with the apple cider vinegar and increase the heat slightly to let it evaporate.
When the shank is cooked, transfer it to a serving plate and add the sauerkraut. If you like, you can garnish with some fresh thyme sprigs.
Smoked shank with sauerkraut is ready, serve it hot, drizzling with the cooking juices.
Tips and Notes
For the sauerkraut, you can also use red cabbage. You can omit the bacon if you prefer.
Adjust the cooking time of the shank based on its weight and the instructions on the label (or provided by the butcher). Generally, a shank weighing 600-650 g (1.3-1.4 lbs) is enough for 2 people.
FAQ (Questions and Answers)
Can I use a non-smoked shank?
Sure, if you can’t find the smoked one, you can replace it with a normal pre-cooked or fresh shank.
