Pork shank cooked in a pressure cooker, a tasty main course that will make us lick our lips. Easy to make and especially quick with the use of a pressure cooker, a method that allows almost all the nutritional characteristics of the food to be preserved. I usually serve it with good mashed potatoes, but you can accompany it with any type of vegetable, or a fennel or pumpkin puree. In any case, it will always be delicious and will be loved by both adults and children. If you have never used this cooking method or are a bit apprehensive about it, don’t miss my article: The pressure cooker and its use. Once you start using it, I can assure you that you won’t be able to do without it. Plus, it will save you time and especially money.
If you like cooking with a pressure cooker, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 pork shank
- 1 carrot
- 1 celery stalk
- 1 onion
- 2 tablespoons aromatic herbs
- 3.5 oz white wine
- 3.5 oz water
- 4 tablespoons extra virgin olive oil
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
Preparation
First, take the meat out of the refrigerator at least an hour before cooking to bring it to room temperature. Pat it dry with paper towels to remove any residual moisture and coat it in flour. This first step ensures the meat doesn’t suffer a thermal shock when cooking, and the flour will help retain more liquids, resulting in tenderness. Place the shank inside the pressure cooker along with the extra virgin olive oil and brown it.
Immediately add the finely chopped herbs and chopped vegetables. Brown them a little more, then deglaze with the hot wine for a few seconds without letting it evaporate completely. Add the necessary water, salt, close securely, lower the valve lever, and cook over high heat. As soon as you hear a loud whistle, reduce to a minimum and cook for 20 minutes.
After this time, turn off the heat and let it rest for 5 minutes. Before opening the pot, gently and slowly lift the valve lever to release all the steam. Remove the pork shank and place it directly on a serving dish. If the cooking liquid is too runny, let it reduce for a few minutes.
Serve the Pork Shank Cooked in a Pressure Cooker hot, perhaps accompanied by delicious mashed potatoes or fennel puree.
Advice
The pork shank can be stored in the refrigerator for up to three days, but in an airtight container and in the lowest part.
Avoid plastic containers as they constantly release toxic substances. Prefer glass or ceramic.
You can also freeze it already cooked, but remember to thaw in the refrigerator and never at room temperature to avoid mild and sometimes severe food poisoning.
