The PORK SHANK IN RED WINE is a robust and flavorful main course, a typical traditional dish that can be offered at meals during the Christmas holidays or the winter season, when nourishing dishes with intense, spiced aromas and flavors are especially appreciated.
Contrary to what many think, preparing the pork shank following this recipe is fairly simple and only requires a bit of patience, since this meat needs long cooking times to become as tender and tasty as we want.
Of course, the wine is important: I suggest choosing a fairly full-bodied wine with a decent alcohol level — there are many excellent options in our extraordinary country without reaching for Barolo or Amarone. I lean toward Piedmont wines like Nebbiolo or Barbera, but everyone has their preferences. In any case, I suggest not skimping on this ingredient: the little sauce that remains in the pan at the end of cooking will be a true wonder and will accompany the braised meat beautifully, making you dream.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.3 lbs pork shank
- 1 2/3 cups red wine
- 1 carrot
- 1 onion
- 1 stalk celery
- 2 whole cloves
- 2 juniper berries
- 1 sprig rosemary
- to taste thyme
- to taste extra virgin olive oil
- 1 teaspoon tomato paste
- flour
- 1.8 lbs new potatoes
- to taste extra virgin olive oil
- to taste salt
- 1 sprig thyme
- 1 sprig rosemary
Steps
First, trim the pork shanks. With a very sharp knife, cut away excess fat and, if necessary, the rind. Then coat them in flour, shake off the excess flour and set aside.
In a large pan add a drizzle of oil and heat. Add the shanks and brown them on all sides for about 10 minutes to fully seal them so their juices remain inside, making the meat even more tender and flavorful.
Season the meat with salt and, once the browning is complete, add the prepared vegetables roughly chopped, the whole cloves, the juniper berries and the aromatic herbs.
Let the flavors develop for 5 minutes, then add the red wine and the tomato paste.
Cover with a lid, turn the meat from time to time, and let the shanks simmer on low heat for at least 2 hours.
Meanwhile, prepare the potatoes. Choose some nice new potatoes and place them in a baking dish. You can leave the skin on provided you wash them thoroughly. Season with oil, salt, thyme and rosemary and roast them in a preheated conventional (non-fan) oven at 356°F for about 30 minutes.
When the meat is tender and coming away from the bone, remove it from the pan. Remove the juniper berries as well and use an immersion blender to puree the sauce with the vegetables until you obtain a smooth cream.
Plate the pork shank in red wine, spoon the sauce over it and serve with the roasted potatoes.WATCH ALSO
PORK SHANK WITH BEER AND POTATOES
