Oven-Baked Pork Shank with Potatoes (Stinco di Maiale al Forno con Patate)
Category: Main Courses
Servings: 2
This hearty and aromatic oven-baked pork shank with potatoes is a comforting Italian classic. Infused with rosemary, sage, and juniper berries, this dish brings together rich flavors and tender textures. The meat is slow-cooked to perfection, while the potatoes absorb all the delicious juices, making for an incredibly flavorful meal. The combination of savory vegetables, herbs, and the richness of pork creates a perfect harmony, ideal for special occasions or a cozy weekend dinner. Follow these detailed steps to recreate this classic recipe with a modern twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork shank (Stinco di Maiale) | 800g |
| Potatoes (medium-sized) | 500g |
| Carrot | 1 |
| Celery stalk | 1 |
| Onion | 1 |
| Garlic clove | 1 |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 60g |
| Fresh sage | To taste |
| Juniper berries | 4 |
| Fresh rosemary | 2 sprigs |
| Water | 150g |
| Red wine | 50g |
| Bay leaves | 2 |
Instructions
1. Prepare the Aromatics:
Begin by rinsing and drying your fresh herbs. Take the rosemary and chop it finely along with the juniper berries and sage. This aromatic mixture will infuse the pork shank with incredible flavor as it cooks.
2. Prepare the Potatoes:
Wash the potatoes thoroughly under running water to remove any dirt. Try to choose potatoes of similar size to ensure an even cooking time. Peel and cut them into medium-sized chunks, keeping their shape intact.
3. Prepare the Soffritto:
For the soffritto, roughly chop the carrot, celery, and onion, and place them in a food processor with the garlic clove. Pulse the mixture until it becomes a finely chopped paste. This soffritto will create the base flavor for the dish.
4. Brown the Pork Shank:
Heat a large skillet over medium-high heat and add the olive oil. Once hot, carefully place the pork shank in the skillet, browning it on all sides. Use a spatula to turn it frequently to ensure it gets a nice, even sear. This step is crucial as it locks in the flavors and juices of the meat.
5. Sauté the Soffritto:
Once the pork shank has browned, remove it from the skillet and set it aside. In the same skillet, add the prepared soffritto mixture and sauté it for a few minutes until it becomes fragrant and soft. This will form the flavor foundation for your dish.
6. Deglaze with Wine:
Add the bay leaves, rosemary, sage, and juniper berries to the softened soffritto. Stir the herbs into the mixture, allowing them to release their aroma. Next, pour in the red wine and allow it to reduce slightly for about 2 minutes. This will deglaze the skillet and infuse the ingredients with rich flavors.
7. Combine the Ingredients:
Now, return the browned pork shank to the skillet and add the chopped potatoes. Pour in the water, making sure everything is well-coated and submerged. Season with salt and pepper to taste. Bring the mixture to a simmer, letting the flavors meld together before transferring everything to a baking dish.
8. Transfer to the Oven:
Preheat your oven to 200°C (390°F) if using a static oven, or 180°C (350°F) if using a fan-assisted oven. Place the pork shank, potatoes, and the entire cooking liquid into a large ovenproof dish. Arrange the ingredients so that they are evenly distributed within the dish.
Tip: If the pork shank seems too large for your baking dish, feel free to cut the shank into smaller pieces before placing it into the dish to ensure a more even cook.
9. Roast the Pork Shank:
Place the baking dish in the oven and roast for approximately 40-45 minutes in a static oven or 30-35 minutes in a fan-assisted oven. Keep an eye on the pork to ensure it doesn’t dry out. If needed, add a bit more water during cooking to keep the meat moist and tender.
Important: The cooking time can vary depending on the size and cut of your pork shank. A good way to ensure the meat is cooked to perfection is to use a meat thermometer. The internal temperature of the pork should reach between 75°C (165°F) and 85°C (185°F).
10. Check for Tenderness:
After the allotted roasting time, the pork shank should be golden brown and the potatoes tender. Check the meat with a fork or thermometer to ensure it’s cooked through. If the meat is not yet at the desired temperature, return it to the oven for an additional 10 minutes and check again.
11. Serve:
Once the pork shank is fully cooked and the potatoes are tender, remove the dish from the oven. Let it rest for about 5 minutes before serving. The pork shank should be juicy and fall-apart tender, while the potatoes will be infused with all the rich flavors from the broth and the aromatic herbs.
Serving suggestion: Serve the oven-baked pork shank with a side of seasonal vegetables or a simple salad. The flavorful juices from the cooking process make for an excellent sauce to drizzle over the meat and potatoes.
Cooking Tips & Tricks
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Slow-Roasting: If you have the time, you can opt for slow-roasting the pork shank at a lower temperature (around 150°C or 300°F) for a longer period, about 2 to 3 hours. This will make the meat even more tender and juicy.
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Wine Pairing: Pair this dish with a full-bodied red wine, such as a Chianti or a Cabernet Sauvignon. The wine’s bold flavors will complement the rich taste of the pork.
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Vegetable Variations: Feel free to add other root vegetables such as parsnips, turnips, or sweet potatoes for a variety of textures and flavors in the dish.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 620 kcal |
| Protein | 55g |
| Fat | 36g |
| Carbohydrates | 35g |
| Fiber | 5g |
| Sugars | 4g |
| Sodium | 550mg |
| Cholesterol | 120mg |
This Oven-Baked Pork Shank with Potatoes is a simple yet flavorful meal that’s perfect for any occasion. The combination of succulent meat, tender potatoes, and aromatic herbs creates a balanced and satisfying dish. Whether you’re cooking for a family dinner or entertaining guests, this recipe will surely be a hit. Enjoy the process, and let the rich aromas fill your kitchen as you create a dish that’s as comforting as it is delicious.
