Baked pork shank, a classic winter dish, incredibly simple to prepare, yet truly delicious. In this case, I paired it with lots of colorful seasonal vegetables, which I first sautéed in a pan before adding them to the meat. For convenience and to save time, I used a pre-cooked shank, but if you want to use a fresh one, you can find cooking instructions at the bottom of the page. Try this recipe, it’s perfect for Sunday lunch and also for festive occasions!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter
- Energy 358.72 (Kcal)
- Carbohydrates 21.45 (g) of which sugars 4.99 (g)
- Proteins 53.39 (g)
- Fat 7.97 (g) of which saturated 2.48 (g)of which unsaturated 3.39 (g)
- Fibers 5.75 (g)
- Sodium 334.61 (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 (pre-cooked, about 1.43 lbs)
- 1 potato
- 1 carrot
- Half onion
- 3.5 oz broccoli
- 3.5 oz cauliflower
- 1.8 oz Romanesco broccoli
- 1.8 oz Brussels sprouts
- 1 leaf bay leaf
- 1 sprig rosemary
- Half cup white wine
- extra virgin olive oil
- salt
Tools
- Baking Dish
- Pan
- Peeler
- Cutting Board
Preparation
Open the shank, remove the gelatinous liquid present in the package, and place it in a baking dish, lightly greased with oil.
Add the bay leaf, rosemary, chopped onion, and white wine (1).
Place the shank in a fan oven at 392°F and cook it for about 25-30 minutes. Cooking times and methods vary depending on the brand, so always check the instructions on the box.
Meanwhile, peel the carrot and potato and cut them into chunks. Separate the cauliflower florets, weigh the quantities you need and wash them. Clean the Brussels sprouts by removing the tougher leaves and cut them in half or quarters.
Heat a pan with a drizzle of extra virgin olive oil, add the potatoes and carrots, and sauté for 4-5 minutes.
Add the broccoli and cauliflower, wetting the bottom with a little hot water and season with salt.
Let the vegetables cook until they are tender but still firm (2).
When the shank is done, add the vegetables to the baking dish and return to the oven for another 4-5 minutes so they soak up the juices.
Baked pork shank with winter vegetables is ready, transfer it to a serving platter and serve hot, drizzling with the cooking juices.
Tips and Notes
You can adjust the quantities of broccoli to your taste, and you can omit some types if you don’t like them. You can use both fresh and frozen products.
You can add other seasonal vegetables of your choice, such as mushrooms or pumpkin.
If you use a fresh shank, brown it in a pan on all sides first, then transfer it to the oven with the herbs and cook it at 392°F for 50-60 minutes.
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