Roast pork shank

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.


  • pork shank 1 unit Pork
  • carrots 1 carrot
  • celery 1 celery stick
  • onions 1 onion
  • oil 8 tablespoons of oil
  • potatoes 8 medium potatoes
  • rosemary 2 rosemary twigs
  • sage A few sage leaves
  • red wine 200 millilitres
  • salt To taste
15 minutes Total time
90 minutes Active time
Serves 4 persons
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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.

Pork shank with potatoes goes well with a lovely, soft red wine, or with a malty beer, which enhances the flavour of the meat. In addition, for the flavourings to penetrate the meat really effectively, make a slight cut along the bottom of the shank before cooking.
The shank is a part of the pig that provides really tasty and tender meat, but is not widely appreciated in the Italian culinary tradition. It is widely used in the Nordic countries and Austria. It lends itself to various types of cooking: steaming, boiling or roasting.

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