Il Cucinologo
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Smoked Pork Shank with Potatoes and Sauerkraut

17/11/2023

Smoked pork shank with potatoes and sauerkraut is a hearty and delicious dish inspired by the culinary traditions of Central European countries, but let me suggest a slightly revisited version with an Italian touch.

Ingredients

  • 2 smoked pork shanks
  • 4 medium-sized potatoes
  • 500 g sauerkraut
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves
  • 4 cloves
  • 400 ml meat broth
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 glass of Italian white wine (for example, a Friulano)
  • Cumin seeds (optional, for a more traditional note)

Preparation

  1. Preheat the oven to 180 °C.
  2. Starting with the preparation of the shanks, if they are not yet cooked, lightly score them on the surface to allow the aromas to penetrate.
  3. Peel the onion and cut it into four wedges, then combine it in a baking dish with the shanks, crushed garlic, bay leaves, and cloves.
  4. Pour the glass of white wine and the meat broth into the baking dish, then bake and let the shanks cook for about 2 hours or until tender, basting them occasionally with the cooking juices.
  5. In the meantime, wash and peel the potatoes and cut them into pieces. Boil them in salted water until soft.
  6. In a pan, add a drizzle of extra virgin olive oil and sauté the sauerkraut already drained from its preserving liquid. If you like the flavor of cumin, add the cumin seeds at this point. Cook for a few minutes, adjusting salt and pepper.
  7. Once the shanks are cooked, remove them from the oven and let them rest for a few minutes.
  8. Serve the shanks hot accompanied by the sauerkraut and boiled potatoes. If you like, you can make an emulsion with the cooking juices by blending it and passing it through a sieve, then pour it over the shanks as a sauce.

Trivia

Smoked pork shank is a typical dish in German and Austrian cuisine, where it is known respectively as “Schweinshaxe” or “Stelze”. In Italy, the non-smoked variant is commonly found, especially in the North, where Central European culinary influences are stronger. For example, in Trentino-Alto Adige, pork shank is often served with sauerkraut and canederli, representing an encounter between different culinary cultures.