About this Recipe
While you have opened a good bottle of wine to cook meat, I advise you to serve what remains (and not only) also to accompany the shin at the table. The aromas of meat and wine will be in perfect harmony.
To serve the pork shank, you can first blend the cooking sauce, cut the meat into slices and place everything on a serving dish: each diner will be served so comfortably with meat already coated with red wine cooking sauce.
i consigli del vinaiolo
A Shedeh, a blend of Manzoni Rosso, Carmenére and Merlot, is left in contact with the skins for three weeks to then draw off. With an intense color and brilliant reflections, it matures for about 8 months in barrique. It goes well with pork meats, stews meats, stuffed vegetables, vegetable soups and cheeses.
the name derives from a quote found on an ancient Egyptian papyrus: “Listening to your voice is for me Shedeh wine”. It was the most valuable wine, some amphorae were found in the tomb of Tutankhamun. In mythology it gave the deceased the energy necessary to be reborn in the afterlife.
- 1 pork shank of about 800 g
- 2-3 carrots
- 1 large onion
- 1 sprig of sage
- 1 sprig of rosemary
- 1 clove of garlic
- 5 dl of red wine
- extra virgin olive oil
- salt and pepper
Scrape the carrots, peel the onion and garlic, wash the herbs. Cut the carrots into slices and the onion into wedges.
Sauté 4 tablespoons of oil in a cast-iron casserole, add the vegetables and aromatic herbs and fry over medium-low heat for a couple of minutes. Add the shin and brown it on all sides to seal the meat.
Add salt and pepper and pour in the red wine. Return to the boil, cover the casserole and cook the shank over low heat for about an hour.
Check the cooking liquid occasionally, if it decreases too much, add a little water.
At the end of cooking turn off the heat and let the meat rest in the covered casserole for about 10 minutes. Serve the pork shank on a serving dish with the cooking sauce in a separate cup.
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