PRECOOKED PORK SHANK

The Precooked Pork Shank is a cut of pork located right under the thigh.

It is a typical food of northern and central European regions, but it is also common in Italy, especially in Trentino Alto-Adige.

Thanks to the steaming and the addition of flavourings and spices, this cut of meat take on a unique flavour that makes it a particularly tasty dish. 

The Pork Shank is a cut of meat that usually needs a long stew cooking, but in this case, it will take only a few steps to enjoy a tasty dish with an amazing result. 

In fact, thanks to the precooking stage, this product requires a much shorter preparation time than the raw product.

Precooked Shank is a particularly versatile food that goes well with different types of cooking and preparation: baked, boiled, stewed with vegetables, or beer-battered. 

Foods that go best with this cut of meat certainly include sauerkrauts, potatoes, carrots, cabbage, beets, Brussels sprouts, broccoli, and zucchini. 

In addition, the full-bodied taste of Precooked Shank acquires become even more intense when paired with fruits, such as blueberries, figs, apricots, plums and apples, which give it a sweetish and sour aftertaste, ideal for emphasizing its characteristics.

The meat of shank goes perfectly with strong-flavoured beers, such as amber or red.

Cooking tips

Pork Shank is an easy product to prepare and because of its versatility, it is perfect for different cooking methods. 

Boil:

1) Soak the package in cold water

2) Wait for the water to boil and cook for about 40 minutes

3) Cut off a corner of the packet for any liquid to escape

4) Accompany the Shank with cabbage or other vegetables

5) Serve hot

Baking:

1) Remove the Shank from the package and place it in a casserole dish

2) Add butter and/or wine as needed.

3) Bake in the oven for 40 to 50 minutes at 200°C. 

4) Add herbs to decorate and serve the Pork Shank with vegetables, greens or potatoes. 

In a pan: 

1) Remove the Shank from its package and add flour 

2) Place it in a pan and add some butter.

3) Add a glass of white wine.

4) Brown the meat until it is golden brown.

5) Add about 500ml of hot vegetable broth, cover with a lid and continue cooking on low heat for 3 hours.

6) Serve hot.