Learn how to cook "Smoked shank with baked potatoes and sauerkraut". Delicious recipe.
Required products :
1.2 kilograms of smoked shank
1 kg of potatoes
400 grams of sauerkraut
400 grams of smoked bacon
1 small onion
2 medium carrots
2 stalks of celery
2 cloves garlic
salt and ground black pepper to taste
sprig of fresh rosemary
1 tea glass of red wine
olive oil
Preparation :
Fry the smoked shank on both sides in hot olive oil until you get a
nice brown tan.
Using a blender, grind the garlic, onion, celery, carrots and rosemary. In this
combination, roll the shank and put it on the stove to boil in a little water for a few minutes.
Pour the wine and let it cook for another 5 minutes, then turn the shank and pour about 700 milliliters of hot water (the amount of water depends on the shape of the vessel you use - the liquid should cover the shank to the middle). Cover with a lid and let simmer on low heat for 3 hours (salt at the end of cooking).
Meanwhile, peel and slice the potatoes, spread them with a mixture of olive oil, rosemary, pepper and salt, put them in an oven preheated to 200 degrees, reduce the temperature and bake for about an hour.
Put the sauerkraut in a suitable dish, add sliced bacon, a little pre-fried onion, olive oil and bake in the oven for 15 minutes.
Serve the finished shank with the potatoes and cabbage.
Enjoy your meal!