Smoked Pork Shank with Potatoes and Sauerkraut
Category: Main Dishes
Servings: 4
This hearty and flavorful dish combines a tender smoked pork shank, golden potatoes, and tangy sauerkraut. Perfect for family gatherings or a cozy meal, this recipe brings together a delightful balance of flavors. The slow-cooked pork is rich in taste, while the potatoes and sauerkraut add comforting textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork shank (smoked) | 2 kg |
| Red wine | 60 g |
| Extra virgin olive oil (for cooking) | 60 g |
| Celery | 50 g |
| Carrots | 50 g |
| Onions | 50 g |
| Juniper berries | 6 |
| Bay leaves | 2 |
| Fresh rosemary | 1 sprig |
| Potatoes | 1 kg |
| Extra virgin olive oil (for potatoes) | 30 g |
| Fresh rosemary (for potatoes) | 2 sprigs |
| Salt | To taste |
| Black pepper | To taste |
| Sauerkraut | 400 g |
| Speck (smoked ham) | 100 g |
| Onion (for sauerkraut) | 50 g |
| Extra virgin olive oil (for sauerkraut) | 30 g |
| Butter | 10 g |
Instructions
-
Prepare the Pork Shank
Begin by making the soffritto (aromatic base). Peel and finely chop the carrots, onions, and celery. Heat 60g of extra virgin olive oil in a large pot over medium heat. Add the chopped vegetables and sauté them until they are soft and golden, releasing their fragrant aroma. -
Brown the Pork Shank
In the same pot, add the smoked pork shank and sear it on all sides until it becomes beautifully browned. Once this is done, remove the shank from the pot and set it aside to keep warm. -
Deglaze and Simmer
Using the same pot, pour in the prepped soffritto mixture. Add the rosemary sprig, bay leaves, juniper berries, and the browned pork shank. Sauté briefly, and then pour in the red wine. Allow the wine to reduce and evaporate completely. Once the wine has evaporated, add enough water to cover the pork shank halfway. Cover the pot and let it simmer gently over low heat, turning the meat occasionally. This slow cooking process ensures that the pork shank becomes tender and flavorful. -
Prepare the Potatoes
While the pork is cooking, prepare the potatoes. Wash them thoroughly under running water, leaving the skins on, and cut them into 2-3 cm cubes. Place them on a baking sheet lined with parchment paper. Drizzle with 30g of olive oil, sprinkle with rosemary, salt, and black pepper. Roast in the oven at 180°C (350°F) for 30-40 minutes, or until golden and crispy on the outside while remaining tender inside. -
Prepare the Sauerkraut
For the sauerkraut, dice the speck (smoked ham) into small cubes. In a separate pan, heat 30g of olive oil and 10g of butter over medium heat. Add the diced onion and sauté until it softens and becomes translucent. Then, add the speck and cook for a few more minutes, allowing the speck to release its smoky flavor. -
Cook the Sauerkraut
Once the speck and onion are cooked, drain the sauerkraut from its liquid and add it to the pan. Stir well to combine and heat the sauerkraut through. Add a ladle of hot water if needed to keep the mixture moist, and cook for about 10 minutes, letting the flavors meld together. -
Finishing Touches
Once the pork shank has cooked and become tender, remove it from the pot and place it on a serving platter. Let it rest for a few minutes before slicing. Serve the shank alongside the crispy roasted potatoes and flavorful sauerkraut mixture. -
Serve and Enjoy
Plate the smoked pork shank with the roasted potatoes and sauerkraut. Enjoy the hearty and savory dish with your family and friends, and savor the flavors that meld together in this comforting meal.
This smoked pork shank with potatoes and sauerkraut recipe makes for a filling and satisfying meal, with rich, smoky, and tangy notes that complement each other perfectly. The slow-cooked pork, paired with golden potatoes and savory sauerkraut, creates a memorable experience for any dinner table.
