Smoked pork shank with Lambrusco sauce and roast “Bologna” potatoes

Type of recipe: Main courses

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Preparation method:

Brown the pork shank in a frying pan with a little oil and once cooked to the rare stage, season with salt. In another non-stick frying pan, smoke the wood shavings. Burn the shavings and cover with kitchen foil. Place the pork fillets on top and cover with a lid that seals well. Allow to rest for between 30 minutes up to a maximum of 12 hours (in this case, in the fridge would be better), depending on personal taste. In the frying pan used to cook the pork, add wine to the pan juices, season with salt and pepper and allow to thicken. Place the pork shank on a serving dish and coat with the sauce using a pastry brush; pour the pan juices over the meat and serve accompanied with roast or mashed potatoes.

Preparation method:

Brown the pork shank in a frying pan with a little oil and once cooked to the rare stage, season with salt. In another non-stick frying pan, smoke the wood shavings. Burn the shavings and cover with kitchen foil. Place the pork fillets on top and cover with a lid that seals well. Allow to rest for between 30 minutes up to a maximum of 12 hours (in this case, in the fridge would be better), depending on personal taste. In the frying pan used to cook the pork, add wine to the pan juices, season with salt and pepper and allow to thicken. Place the pork shank on a serving dish and coat with the sauce using a pastry brush; pour the pan juices over the meat and serve accompanied with roast or mashed potatoes. <<<