Pork Shank with baked Potatoes and Sauerkraut
- 16 hours ago
- 3 min read
## Savory Pork Shank with Baked Potatoes and Sauerkraut
Expertly and delectably crafted in a gourmet style, this dish is perfect for Christmas and New Year's celebrations. It is both simple and quick to prepare. The recipe features a stew of pork knuckle, potatoes, and sauerkraut, all baked in the oven. Follow this exceptional recipe.
Ingredients: simple, total time: 110 min., 3-4 serving
1 pork shank + water for cooking/ 800 g
1 can of sauerkraut 1kg/ already grated
5 medium potatoes/ cut into rings
1 tsp dry rosemary
2 bay leaves
10 peppercorns
Olive oil EVO to taste
1 small onion/ finely chopped
1 Tbsp +1 tsp red ground pepper/ allspice, optional - divided
1 tsp dry bio spice Vegeta
salt and pepper to taste
350-400 ml vegetable broth
for serving baked green hot or peppers or horseradish
Preparation:
Preparation pork shank:
Wash the shank and put it in a deep pot with water so that it covers the whole knee. Cook for about 50 minutes.
During this time, prepare the sauerkraut.
Sauerkraut:
Pour sauerkraut it into a colander and wash it under a stream of cold water (sauerkraut can be very salty with cans), stirring it several times so that the brine comes out.
Let it drain well of the liquid.
Potatoes:
During this time, peel the potatoes and wash them, cut them into rings or slices as you wish.
Place in a bowl and mix with oil, 1 teaspoon of ground paprika, Vegeta dry seasoning, a pinch of salt, pepper and rosemary, mix everything well. Set aside.
Continue procedure:
Mix well-drained cabbage in a greased baking dish with chopped onion, olive oil, 1 spoon of ground paprika, peppercorns, and black pepper to taste. Add the bay leaf to the surface. (Allspice is optional, you can skip it.)
In the same baking dish, add the chopped potatoes that you have already mixed in over the cabbage and arrange on one side.
Drain the cooked shank well from the liquid and place it on top of the cabbage. Pour, over potatoes and cabbage, 180 ml vegetable broth. Heat the oven to 180 °C.
After 10 minutes, put the dish with the ingredients to bake about 50–60 minutes.
After 25 minutes of roasting, add the rest of the broth, mix the potatoes and cabbage and turn the pork shank over.
If your oven works harder, you can cover the baking dish with aluminum foil and bake until the end.
The dish is ready when the potatoes, meat, and cabbage have softened and turned a golden
brown color.
Horseradish and hot roasted peppers go best with this dish!
Serve warm.
Buon appetito!
NOTE:
In case there are more of you, you can double the ingredients and distribute them in two baking dishes. In that case, always change the positions of the dishes in the oven from the lower level to the upper level and vice versa.
The pork shank is ready when the meat is extra soft and separates from the bones.
In case your potatoes are already ready as sauerkraut, take them out, put them in bowls and cover them, and bake the pork shank until the end, covered with aluminum foil with the addition of a little broth or water.
Do not allow your sauerkraut to over-fry, add the regular liquid every 20 minutes, you can cover the last 20 minutes with aluminum foil and mix the ingredients without fail.
Keep the rest of the food covered in a cool place or in the refrigerator covered for up to 2 days.
Heat in the oven at 170 °C for about 20 minutes or in the microwave.
Do you want to try something a little different?
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