The first time I ate roasted pork shank was during a vacation in Val Gardena, over 20 years ago, and it was love at first bite!

I have eaten pork shank several times since, but always on vacation, the last time being a couple of years ago in Munich. However, when I saw it there prominently displayed at the butcher’s counter the other day, I decided it was time to prepare it myself. If the result was satisfactory, I would share the recipe here on the blog.

So here I am sharing with you a recipe that is very simple in its preparation, though a bit lengthy in cooking, but I assure you the wait will be worth it, and you’ll realize it when you finally serve up a pork shank with a crispy crust on the outside and tender, juicy meat inside.

The ingredients, aside from the meat, are very few, just extra virgin olive oil and then spices and aromas to flavor the preparation.

Roasted pork shank goes well with many side dishes of seasonal vegetables or the more classic oven-baked potatoes or maybe served on a bed of mashed potatoes.

Now take a minute to read the recipe and then…let’s cook and eat!!

Ingredients

1 pork shank (800 g)
to taste extra virgin olive oil
3/4 cup water
2 cloves garlic
1 sprig rosemary
1 leaf bay leaf
A few leaves sage
to taste salt
to taste black pepper (ground)
Half glass red wine

Tools

1 Tall-sided Casserole
1 Baking Dish
1 Wooden Fork

Steps

Preparing roasted pork shank is very simple; only the cooking will require some attention and patience as it takes place in two steps, first in a pot and then in the oven.

Let’s see the steps in detail.

First, heat a base of extra virgin olive oil in a tall-sided casserole, then place the pork shank inside.
Brown the shank well on all sides, then season it with salt and ground black pepper before deglazing with red wine.
When the alcoholic part of the wine has evaporated, add the garlic cloves, aromatic herbs, and water to the pot.
Cover with a lid and cook for 30 minutes.
After the initial cooking in the pot, transfer the shank with the cooking liquids to a baking dish and continue cooking in a preheated static oven at 390°F for another hour.
Turn it halfway through cooking and baste with the cooking juices.
Once out of the oven, your roasted pork shank is ready to be served😉.

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