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Pork Shank with Sauerkraut

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Pork Shank with Sauerkraut
01/08/2018
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Preparation
30 min.
Cooking
170 min.
Тotal
200 min.
Servings
6
"The ideal of winter all in a plate that you simply have to enjoy with a glass of homemade red wine."

Ingredients

  • pork shanks - 2 front (about 31.5 oz (900 g) total)
  • sauerkraut - 1 head, medium green
  • beer - 1
  • black pepper - a few grains + ground
  • paprika - 1 tablespoon
  • oil - 3 tablespoons
  • bay leaf - 1
  • salt - to taste
measures

How to cook

Wash the pork shanks, sprinkle with a little salt and black pepper and put them in a tray. Pour in about 3 fingers of beer in the tray. Cover well with foil.

Heat the oven to 480°F (250 °C) and put the shanks to bake. After 15 min., lower the oven to 330°F (165 °C). Bake the shanks about 2 hours, then remove from the oven.

Chop the sauerkraut finely, sprinkle with the oil and paprika. Add the bay leaf, black pepper, as well as all of the liquid from the baking of the steaks. Stir everything very well.

Put the sauerkraut with the shanks in a preheated 480°F (250 °C). Bake about 35-40 min., while stirring from time to time. Before serving, cut up the shanks.

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