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Roasted Pork Shank

Name: Roasted Pork Shank
Prep time: 20 min
Cook time: 4 h 40 min
Total time: 5 h
Yield: 6 people
Ingredients: 800 g of Potatoes; 2 Pork Shanks; 1 dl of White Wine; 1 dl of Water; 1 mazzetto of Thyme; 6 rametti of Rosemary; 2 foglie of Bay; q.b. of Extra Virgin Olive Oil; q.b. of Table Salt; q.b. of Black Pepper

Roasted Pork Shank is a flavorful traditional Italian recipe typically enjoyed during winter months. Easy to prepare, it pairs perfectly with roasted potatoes and a good beer.

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Difficulty Easy
Prep 20 minutes
Cook 4 hours and 40 minutes
Servings 6 people

The Roasted Pork Shank is one of those dishes that belong to the Italian culinary tradition and is part of those grandmother’s recipes passed down from generation to generation. There are many recipes for preparing Roasted Pork Shank: we previously shared the recipe for Pork Shank Roasted with Red Wine, and now we’ll explain how to cook the Pork Shank Roasted with White Wine!

The recipe for this Roasted Pork Shank is really simple, although the cooking time is quite long. In this version, we prepared the Roasted Pork Shank with Potatoes, but if you prefer, you can choose to serve it with Polenta (traditional Italian cornmeal mush) or replace the Roasted Potatoes with Roasted Vegetables or a Ratatouille!

Now let’s discover together the recipe for Roasted Pork Shank, a perfect dish to serve for Sunday lunch with the whole family or for a dinner with friends!

Ingredients

800 g of Potatoes
2 Pork Shanks
1 dl of White Wine
1 dl of Water
1 mazzetto of Thyme
6 rametti of Rosemary
2 foglie of Bay
q.b. of Extra Virgin Olive Oil
q.b. of Table Salt
q.b. of Black Pepper

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Instructions

To prepare the Roasted Pork Shank, wash and dry the rosemary, thyme, and bay leaves. Set aside 3 sprigs of rosemary and finely chop the remaining herbs. In a small bowl, combine the chopped herbs with a teaspoon of salt and a pinch of pepper, then mix well to combine all ingredients.
Take a large oven-safe dish and place the pork shank in it. Using your hands, thoroughly massage the herb mixture into the meat. Add water to the bottom of the dish and cook in a preheated conventional oven at 145°C (293°F) for about 3 hours. After this time, baste the meat with wine, switch the oven to fan-forced mode, increase the temperature to 180°C (356°F) and cook for another hour.
Meanwhile, heat the oil in a saucepan, then turn off the heat and add the remaining rosemary sprigs. Let it infuse for about half an hour. In the meantime, thoroughly wash the potatoes and cut them into medium-sized wedges.
Take a medium-sized baking tray, arrange the potato wedges without overlapping them, and drizzle with the rosemary-infused oil. Place in the oven and cook for about 40 minutes or until the potatoes are cooked through. Once both the potatoes and the meat are ready, serve your Roasted Pork Shank!

Alternatives

As an alternative, you can serve the Roasted Pork Shank with roasted vegetables or with traditional Italian polenta (a creamy cornmeal dish).

Tips

For the best results with your Roasted Pork Shank, I recommend adding the potatoes to the oven when there are 40 minutes left of cooking time for the meat. This way, both dishes will be ready to serve at the same time.

Storage

The Roasted Pork Shank is best served immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator.