Baked pork shank with potatoes ( stinco al forno con patate ) recipe

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In this recipe Sonia shows us how to prepare a substantial main course, for the lovers of rustic flavours: the baked pork shank with potatoes.

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BAKED PORK SHANK WITH POTATOES
A rustic dish can be appréciated even over Christmas, so, for the meat lovers, baked pork shank with potatoes.
In this recipe I’ve used two pre-cooked pork shanks to speed up the preparation process, but if you buy fresh ones you’ll just need a longer cooking time. Let’s see together what ingredients we’ll need:
2 ½ lbs (1,2 kg) of new potatoes
1 stalk of celery / 1 carrot
1 onion / some sage
1 branch of ròsemary
1 clove of garlic
some juniper berries / salt
1 oz (30 g) of butter
1 glass of red wine
4 tbsp of extra virgin olive oil
2 pre-cooked shanks, of about 1-1/4 lbs (600 g) each
Meat broth

Let’s make the baked pork shank with potatoes:
In a wide saucepan I’ve melt the butter with the oil and I’ve added the chopped carrot, celery, onion and garlic. Once lightly browned, add the pork shanks. Brown them well on both sides, then add the glass of red wine.
Now that all the wine has evaporated, add the potatoes: I’ve cut into halves the bigger ones. Then add the chopped herbs and the mashed juniper berries. Add salt… and let everything cook for at least 10-15 minutes with a lid on.
While the pork shanks were cooking, I’ve added the broth and placed everything in this baking pan. Now we’re ready to bake it at 390°F for at least 30 minutes, or until the potatoes get soft: flip the shanks over occasionally, and add broth when necessary.
The baked pork shank with potatoes is ready to be tasted. Buon appetito and see you next video recipe with giallozafferano.
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PRESENTATION
The baked pork shank with potatoes is a very tasty and substantial main dish which gives a rustic touch to the holiday table, above all during Christmas time.
The baked pork shank with potatoes is a dish with an intense flavour, so it lends itself to being accompanied by a good red wine, perhaps with an acidulous aftertaste, in order to “skim” the shank itself.

INGREDIENTS
Garlic 1 clove
Broth meat as needed
Butter 1 oz (30 g)
Pork 2 shanks
Carrots 1
Onions white 1
Juniper 4 berries
Olive oil 4 tbsp
Potatoes new 2 ½ lbs (1,2 kg)
Rosemary 2 branches
Salt to taste
Sage to taste
Celery 1 stalk
Wine red 1 glass

PREPARATION
To prepare the baked pork shank with potatoes, we’ll proceed with two types of cooking, first on the stove, then in the oven. Chop finely the vegetables (1-2) and let them get soft in a saucepan with the butter and the oil (3);
take out the shanks of the vacuum packs (4) and after few minutes add them in the saucepan (5) and brown well on all sides; in the meanwhile wash the potatoes keeping the skin on and cut into halves the bigger ones (6).
Chop all the aromatic herbs (7), smash the juniper berries, and add everything to the shanks (8); add also the red wine and let the alcohol evaporate.
Add the new potatoes to the shanks (10), cook for 10 minutes more so that the potatoes get tender; add salt to taste and cover with a lid.
After such time transfer the shanks with the potatoes (11-12) to a baking pan together with the cooking sauce (13).
Bake the pork shank with potatoes in preheated oven at 390°F (200°C) for at least 30 minutes or until the potatoes are nice and tender (14); if necessary, add some meat broth while baking and stir the meat and the potatoes occasionally.
Put the baked pork shank with potatoes on a serving dish and taste it well hot (15).

SUGGESTION
If you like, the baked pork shank with potatoes can be cooked in an oven pan with a lid, to make it softer and less crispy.

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