Oven-Roasted Pork Shank

Oven-roasted pork shank is a hearty and flavorful dish typical of the culinary traditions of various Italian regions, such as Alto Adige, but also appreciated in other countries. Here’s how to prepare it:

Ingredients

• 2 pork shanks (about 1 kg each)
• Salt and pepper to taste
• 2 tablespoons of extra virgin olive oil
• 1 sprig of rosemary
• 2 bay leaves
• 2 cloves of garlic
• 1 carrot
• 1 onion
• 1 celery stalk
• 500 ml of meat broth (optional)
• 1/2 glass of white wine (optional)
• Juniper berries (optional)

Preparation

1. Preheat the oven to 180° C.
2. Clean the shanks by removing any residues and skins. Pat them dry with paper towels.
3. Massage the shanks with salt and pepper, and if you like, with aromatic herbs like chopped rosemary and bay leaves.
4. In a casserole large enough to hold the shanks, heat the oil and brown the shanks on all sides until golden.
5. Transfer the shanks to a baking dish, add the crushed garlic, celery, carrot, and onion coarsely chopped.
6. If desired, you can deglaze with white wine and let the alcohol evaporate before transferring to the oven.
7. Place the baking dish in the oven and cook for about 2 hours and 30 minutes. During cooking, if necessary, baste the shanks with meat broth to keep the meat soft and succulent.
8. Halfway through cooking, turn them to ensure even browning.
9. Check occasionally and, if the cooking juices dry out too much, add more broth or hot water.
10. Once the shanks are well browned and the meat is tender, remove from the oven and let them rest for a few minutes before serving.

You can serve the pork shank with mashed potatoes or polenta, and a good dark beer or a full-bodied red wine.

Trivia

In Italy, pork shank is especially appreciated in the northern regions, where the colder climate makes hearty, substantial dishes like this particularly comforting during the winter months. The slow oven-cooking method allows the flavors to concentrate and makes the meat extremely tender, easily falling off the bone.