Roasted Pork shank with broccoli rabe and roasted new potatoes

COOK TIME: 3h and 30 mins
Roasted Pork Shank
  • 2 pork shanks, cut lengthwise salt pepper
  • 6 sage leaves, chopped
  • 2 cloves of garlic, chopped
  • 2 sprigs rosemary, just the needles
  • 5 tbs extra virgin olive oil + 4 more
  • 3 cups dry Marsala
1 First place all ingredients in a bowl and rub them on the shanks. Arrange the shanks in a roasting pan and drizzle with the leftover extar virgin olive oil. Place in a 250 F. hot oven for 1 hour, covered with alluminum foil.
2 After 1 hour, uncover and add Marsala. Increase the temp to 350 F. and keep cooking for 2 hours, turning the shanks several times during the process. Baste them pretty often to prevent them from drying out. The shanks are done when the meat falls of the bone.
  • 3 tbs extra virgin olive oil
  • 1 stalk of celery, chopped
  • 1 carrot, peeled and chopped
  • 1 red onion, peeled and chopped
  • 1 bay leaf
  • 1 leaves of sage
  • 1 sprig rosemary
  • 3 tbs tomato paste
  • salt and pepper
  • 1 lb roasted bones
  • 1/2 qt dry Marsala
  • 1 qt beef broth
  • 1 tbs corn starch
1 Place all vegetables with oil and herbs and tomato paste and cook for about 15 minutes over low heat stirring frequently. Add bones and Marsala and keep cooking for approx 30 minutes, covered. Add broth and cook for another 40 minutes, covered.
2 Strain everything, reserving just the liquid. Reduce over low heat. Whisk in the corn starch to make it thick and glossy. To be served on pork shanks.
Broccoli Rabe
  • 1 bunch of broccoli rabe, washed and trimmed
  • salt pepper
  • 2 cloves of garlic, chopped
  • 3 tbs extra virgin olive oil
1 Bring a pot of water to rapid boil add salt, then add broccoli rabe and cook for about 3 minutes. Strain and shock in a bowl with ice cold water.
2 Drain perfectly Saute' with extra virgin olive oil, garlic, salt and pepper.
Roasted New Potatoes
  • 12 baby potatoes, whole, washed
  • 1 tsp fresh thyme
  • 4 leaves of fresh sage
  • 1 sprig rosemary
  • salt and pepper
  • 4 tbs extra virgin olive oil
  • 1 tbs dry white wine
1 Place all ingredients in a bowl and mix well.
2 Arrange potatoes in a roasting pan lined with parchment paper. Roast at 350 F. for about 30 minutes or until fork tender.

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