Roast pork shank with potatoes is a very substantial and tasty main dish made with a joint of pork which is browned in a frying pan first and then cooked in the oven with the potatoes. Much of the flavour in this dish is provided by the chopped onion, carrot and celery and the delicate but decided rosemary and sage notes. This main course is suitable for many different occasions: it can be made a s part of a large dinner party with friends or relatives, it’s perfect for the festive season, or it can be the main dish for a simple family dinner. Whatever the occasion get ready to be impressed! Making this dish is straightforward but the result is truly remarkable, and you will only need to follow a few essential tips to make it a great success. So let's work together to make this delicious dish: putting it together will be even easier if you follow the photo gallery carefully and the accompanying descriptions.
Barley Apulian Bread Frisa 500gr
Fennel hearts 230gr
1 kg Durum Wheat Apulian Frisa
Bread "Puccia Salentina"
“La dolce” home made cherry tomato sauce
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
Cherry peppers stuffed with Mediterranean tuna fish
Chop the onion, carrots and celery and fry briefly in 4 tablespoons of oil, then add the pork shank. Brown it well on both sides, then add the coarsely chopped rosemary and sage. Pour in the red wine and cook over high heat until the alcohol evaporates. Peel the potatoes, cut them into large pieces and place in a baking dish. Drizzle with the remaining oil and the salt, add the pork shank to the centre of the dish and cook everything at 200°C for about an hour in the oven. Serve immediately.