Shank with Gremolada Sauce, there’s a scent that smells like home, celebration, and great tradition, an irresistible call from the kitchen: it’s the Pork Shank!
This cut, if cooked with the right patience and care, transforms into a true masterpiece: the meat, slowly baked with vegetables, becomes so tender that it falls off the bone just by looking at it, releasing rich juices and an enveloping flavor.
It’s a rustic dish that comforts us, perfect for dinners with friends or a special Sunday, not to mention festive days.
But today we won’t stop at the classic: To enhance and balance the richness of the meat, a touch of freshness and zest will intervene, making it unforgettable and surprising, we’re talking about the Gremolada, that magical Lombard sauce that is a true concentrate of liveliness.
With its aromatic mix of lemon zest, chopped parsley, and garlic (to which a pinch of anchovy is added for a more intense flavor), this sauce is the real star that cuts through the fat and provides an unexpected aromatic finish! Get ready to win over all the diners with this traditional dish full of character.
Below I leave you other delicious recipes for the holidays and more, and then we’ll go immediately under the photo to find out how to prepare the Shank with Gremolada Sauce😉.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Shank with Gremolada Sauce
- 2 pork shank
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 glass dry white wine
- 1 quart meat broth
- to taste flour
- 3.5 oz butter
- 1 clove garlic
- 1 bunch parsley
- 3 fillets anchovies in oil
- 1 tbsp lemon zest (grated)
Preparation of Shank with Gremolada Sauce
To prepare the shank with gremolada sauce, flour the shanks and shake off excess flour, melt the butter in a dish that can go both on the stove and in the oven and brown the shanks on all sides.
Pour the shanks with wine and let it evaporate over high heat.
Chop the onion, carrot, and celery and add them to the shanks, let them season for a few minutes and add 3 or 4 ladles of broth, when it resumes boiling, transfer everything to a preheated oven at 392°F and let it cook for 1 and a half hours on the middle shelf, turning the shanks a couple of times and adding more broth if it dries out too much.Meanwhile, while the shanks are cooking in the oven, prepare the gremolada sauce, wash the lemon and grate the zest, add the finely chopped anchovy fillets, parsley, and garlic, all very finely chopped.
Add 2 tablespoons of extra virgin olive oil and keep cool until the shanks are fully cooked.
Once the shanks are cooked, take them out of the oven, slice them into thick pieces and season with the gremolada sauce, accompanied by grilled polenta or roasted potatoes, serve piping hot and..
ENJOY YOUR MEAL
Storage of Shank with Gremolada Sauce
The shank with gremolada sauce can be stored in the fridge for 2 days and seasoned only before serving with the sauce.
You can freeze the cooked shanks to heat them in a pan by adding a few tablespoons of hot broth and season with the gremolada sauce, which you can store in the fridge in a glass jar.
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