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Baked Pork Shank

17/11/2023

Baked pork shank is a robust and flavorful dish typical of the culinary traditions of various Italian regions, such as South Tyrol, but also appreciated in other countries. Here’s how to prepare it:

Ingredients

  • 2 pork shanks (about 1 kg each)
  • Salt and pepper to taste
  • 2 tablespoons of extra virgin olive oil
  • 1 sprig of rosemary
  • 2 bay leaves
  • 2 cloves of garlic
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • 500 ml of meat broth (optional)
  • 1/2 glass of white wine (optional)
  • Juniper berries (optional)

Preparation

  1. Preheat the oven to 180° C.
  2. Clean the shanks by removing any residues and films. Pat them dry with paper towels.
  3. Massage the shanks with salt and pepper, and if you like, with chopped aromatic herbs such as rosemary and bay leaves.
  4. In a large enough pot to contain the shanks, heat the oil and brown the shanks on all sides until they are golden.
  5. Transfer the shanks to a baking dish, add the crushed garlic, and the coarsely chopped celery, carrot, and onion.
  6. If you wish, you can deglaze with white wine and let the alcohol evaporate before transferring to the oven.
  7. Place the dish in the oven and cook for about 2 hours and 30 minutes. During cooking, if necessary, moisten the shanks with meat broth to keep the meat soft and succulent.
  8. Halfway through cooking, turn them to ensure they brown evenly.
  9. Check from time to time, and if the cooking liquid should dry out too much, add more broth or hot water.
  10. Once the shanks are well browned and the meat tender, take them out of the oven and let them rest for a few minutes before serving.

You can serve the pork shank with mashed potatoes or polenta, and a good dark beer or a full-bodied red wine.

Curiosity

In Italy, the pork shank is particularly appreciated in the northern regions, where the colder climate means that calorie-rich and substantial dishes like this are especially comforting during the winter months. The slow cooking method in the oven allows the flavors to concentrate and makes the meat extremely tender, easily falling off the bone.