This morning I went to the supermarket and saw the offer for pork shanks: €3.85 per kg.
I therefore thought of a preparation that I saw made years ago by an Austrian chef and I in turn prepared this dish that is certainly not typical of a seaside town but which is delicious and suitable for the cold of these days. To give greater attention to fats, I used very little oil and made sure that the shank cooks slowly using the liquid from the cabbage which, in turn, is enriched by the fat released by the meat. The final splash of vinegar serves to further blend the flavors, creating a balance between the meat and the sweetness of the cabbage.
For two people:
– A pork shank (weight approximately 650 grams)
– Half an onion
– A little garlic
– A small cabbage
– 30 gr. of olive oil
– Half a glass of white wine
– A splash of vinegar
– Salt and pepper to taste.
First, in a pan with a little oil, I browned the shank to form a protective crust around it.
I then put the remaining oil, chopped onion and garlic in the terracotta casserole dish. Then I added the shank and the finely chopped cabbage to the soffritto and started cooking over high heat. When everything had heated up, I added the white wine and, once it had evaporated, I lowered the heat, put the lid on and cooked slowly for an hour. When cooked, the shank will have opened slightly and the cabbage will have reduced to less than a third of its initial volume because it will have lost all the water it contained. At this point I sprinkled with a little vinegar and, once it had evaporated, the dish was ready. Enjoy your meal!
