The baked shank it is a very simple second course to make but, at the same time, very tasty. It is especially suitable for those generous Sunday lunchesboth logistically for the long cooking, and because it is that classic flavor to be accompanied with a glass of red wine in the relaxation and conviviality of Sunday family lunches. You can accompany the baked shank with potatoes, carrots, broccoli boiled and sautéed on the grill: any type of winter season vegetable is perfectly suited to this preparation. An advice? Try making some exquisite polenta as an accompaniment! Baked pork shank can also be an idea for one of the Christmas party dinners, because it is suitable for everyone. You can decide to marinate it overnight or to cook it directly in the oven, with some tricks to ensure that the meat remains tender and juicy. Let’s see how to prepare it together!

Preparation

1

Start by peeling the carrot and peeling the onion. After washing the vegetables under running water, cut them into coarse pieces and arrange them in a baking dish.

2

Wash the aromatic herbs and dry them well with kitchen paper, then chop them finely and set them aside

3

Massage the shank with salt, pepper and aromatic herbs, in order to flavor it well. In the meantime, turn on the oven in static mode at 200°.

4

Place the shank in the pan, on top of the vegetables. Also add the clove of garlic, peeled or poached.
Cover with aluminum foil and bake at 200° for 1 hour.

5

Remove from the oven, remove the foil and bake for another 15 minutes.
Remove from the oven again, wet the meat with the white wine and continue cooking for another 45 minutes. The shank must be well browned.
At the end of cooking, serve immediately.

6

Start by peeling the carrot and peeling the onion. After washing the vegetables under running water, cut them into coarse pieces and arrange them in a baking dish.

7

Wash the aromatic herbs and dry them well with kitchen paper, then chop them finely and set them aside

8

Massage the shank with salt, pepper and aromatic herbs, in order to flavor it well. In the meantime, turn on the oven in static mode at 200°.

9

Place the shank in the pan, on top of the vegetables. Also add the clove of garlic, peeled or poached.
Cover with aluminum foil and bake at 200° for 1 hour.

10

Remove from the oven, remove the foil and bake for another 15 minutes.
Remove from the oven again, wet the meat with the white wine and continue cooking for another 45 minutes. The shank must be well browned.
At the end of cooking, serve immediately.

Accessories

• Baking dish
• Aluminum paper
• Chopping board
• Knife

Advice and tips

The pork knuckle must be eaten immediately to fully savor its flavour. However, if you need to keep it, you can put it in the refrigerator for a maximum two daysclosed in an airtight container.

add 3-4 juniper or myrtle berriesif you have any, to obtain a spicier aroma and flavour.

Beware of never pierce the shin! To turn or check it, use a spatula or spatula, never use a fork. To pierce the meat would mean losing part of the liquids, which instead help to keep it soft and tasty.

If you want, you can marinate the shank overnight in white wine, with garlic and aromatic herbs, so as to obtain even more taste. Then remove the herbs before cooking the shank.

To be sure of the cooking of the shin, you can measure the internal temperature with a cooking thermometer. At the end of cooking, insert the thermometer in the center of the shin: if the temperature is between 75° and 85°you can take it out of the oven and serve it.