| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 540 | 32g | 11g | 16g |
| sugars | fibre | protein | salt |
| 5g | 3g | 50g | 1.4g |
Why I Love Italian Oven-Baked Pork Shank
A Southern Belle’s Take on an Italian Delicacy
If there’s one thing I truly value, it’s the homely comfort of a well-cooked meal. And, surprisingly, it doesn’t always have to be smeared in gravy and paired with a fluffy biscuit. I know that may sound surprising coming from a Southern belle like me, whose heart (and palate) largely resides in the realm of biscuits, fried chicken, and seafood. Today I bring you an Italian recipe that has stolen my heart – the Oven-Baked Pork Shank.
The Melting Pot of Flavors
This dish is a symphony of flavors that sing to every taste bud, combining the divine, caramel-like crust of a perfectly roasted pork shank with the earthy rosemary, aromatic garlic and a touch of tangy tomatoes. With each bite, you’re transported straight to an Italian grandma’s kitchen. This recipe reminds me of the comforting and hearty stews of the South with its rich, deep flavors, yet the robust earthiness of the rosemary and the elegance of a white wine reduction provides a distinctly Italian character that is irresistible.
Every time I cook this, I remember the legendary Jamie Oliver’s roast pork leg. His love for rustic, flavor-packed dishes inspires me to experiment in the kitchen and that’s how I stumbled upon my delightful Oven-Baked Pork Shank.
Perfect Combinations
When it comes to pairing, this dish is versatile. On a balmy summer evening, it pairs wonderfully with a fresh, crisp salad, and a glass of rosé. In the colder months, a side of mashed potatoes or a chunk of rustic, crusty bread to soak up the sauce is heavenly. Experiment with your own pairings and see what works for you. Remember, at the end of the day, it’s the joy of cooking and sharing food that truly matters.
So, why do I love the Oven-Baked Pork Shank recipe? It takes me across the globe with its flavors while keeping me rooted to the comfort of home. It’s a dish that’s steeped in warmth and love, much like the southern classics I grew up with. Plus, who can resist that delicate, fall-off-the-bone meat and flavorful sauce? It’s pure bliss on a plate!
What You’ll Need
- 3 pork shanks (approximately 2 lbs each)
- 6 cloves of garlic, minced
- 1 cup of finely chopped fresh rosemary
- 2 tablespoons of sea salt
- 1 teaspoon of ground black pepper
- 3 tablespoons of olive oil
- 1 cup of white wine
- 2 onions, thinly sliced
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 4 cups of chicken or beef broth
- 2 cups of canned tomatoes, crushed
Method
Step One
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). While the oven is heating up, use a sharp knife to score the surface of the pork shanks in a diamond pattern. This will allow the shanks to absorb more flavor as they cook.
Step Two
In a small bowl, combine the minced garlic, chopped rosemary, sea salt, ground black pepper, and one tablespoon of the olive oil. Mix well to form a paste, then rub this paste evenly over the entire surface of the pork shanks. Set them aside to marinate for about 15 minutes.
Step Three
While the pork is marinating, heat the remaining two tablespoons of olive oil in a large, oven-safe pan over medium-high heat. Add the onions, carrots, and celery to the pan and sauté them until they begin to soften and brown, about 5-6 minutes.
Step Four
Add the white wine to the pan, stirring to scrape up any browned bits from the bottom of the pan. Continue to cook until the wine has reduced by half, about 5 minutes. Add the broth, crushed tomatoes, and the marinated pork shanks to the pan. Bring the liquid to a simmer.
Step Five
Cover the pan tightly with aluminum foil or a lid, then transfer it to your preheated oven. Bake for 2-3 hours, or until the meat of the pork shanks is tender and falling off the bone. Turn the shanks occasionally during the cooking process to ensure even cooking.
Step Six
Remove the pan from the oven and carefully transfer the baked pork shanks to a serving dish. If desired, you can use a spoon to skim off any excess fat from the surface of the cooking liquid before spooning it over the shanks. Serve the pork shanks hot, garnished with additional fresh rosemary if desired.
