Pork Shank Cooked in a Pressure Cooker, a delicious main course that will make us lick our lips. Easy to prepare and especially quick with the use of the pressure cooker, a method that allows almost all the nutritional characteristics of the food to be preserved. I usually serve it with a good mashed potatoes, but if you want you can accompany it with any kind of vegetable, or a fennel or pumpkin puree. In any case, it will always be delicious and will be liked by both adults and children. If you have never used this cooking method or are a bit afraid of it, you shouldn’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. Moreover, it will save you time and especially money.
If you like cooking with a pressure cooker, don’t miss the next 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 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 fridge at least an hour before cooking it, to bring it to room temperature. Pat it with paper towels to remove any residual moisture and flour it. The first step will ensure that the meat does not undergo a thermal shock when cooking and the flour will retain more of the liquids, all to the advantage of tenderness. Place the shank inside the pressure cooker, along with the extra virgin olive oil and let it brown.
Immediately after, add the finely chopped herbs and diced vegetables. Sauté a little more and then deglaze with the hot wine for a few seconds, without letting it evaporate completely. Add the necessary water, salt, seal tightly, lower the valve lever, and set on high heat. As soon as you hear a loud whistle, reduce to low and cook for 20 minutes.
After this time, turn off and let rest for 5 minutes. Before opening the pot, gently and slowly lift the valve lever to release all the steam. Remove the pork shank, placing it directly on a serving plate, and if the cooking base is too liquid, let it reduce for a few minutes.
Serve our Pork Shank Cooked in a Pressure Cooker hot, maybe with a delicious mashed potatoes or fennel.
Tips
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, as it continuously releases toxic substances, prefer glass or ceramic.
We can also freeze it already cooked, but remember to defrost in the refrigerator and never at room temperature, to avoid mild and sometimes serious food poisoning.
