Pork stew with potatoes

I have made smoked pork shank with potatoes several times when I found good smoked shank at the butcher. It is one of those recipes that doesn't require you to stay glued to the stove, and the result has an intense flavor, perfect for a hearty evening or Sunday meal. The potatoes and mushrooms absorb the flavors from the meat, and everything is cooked in one pot in the oven. I have noticed that it is highly appreciated alongside pickles, especially fermented cabbage.

Quick Info

Total time: about 2 hours
Preparation time: 15-20 minutes
Oven cooking time: 2 hours (divided into two stages)
Servings: 4-5
Difficulty: easy to medium
Recipe type: main course, suitable for lunch or weekend dinner

Ingredients

1 smoked pork shank (usually between 800 g – 1.2 kg, important to fit in the pot)
1 kg potatoes (choose potatoes for boiling/baking)
300-400 g champignon mushrooms (you can use whole or sliced mushrooms)
Salt or Delikat (to taste, keep in mind that the smoked shank is already salty)
Freshly ground pepper
A few cloves of garlic (at least 4-5, to taste)
50 ml red or white wine

Preparation method

1. Rinse the smoked pork shank under cold running water. Pat it dry with a kitchen towel.

2. Score the meat down to the bone in several places. In each cut, place a piece of garlic (cut into thick slices or halves). Push deep to reach the meat.

3. Place the shank in a heat-resistant pot (like a Pyrex), with a lid, that is large enough to hold the potatoes and mushrooms, which you will add later.

4. Cover the pot and put it in the preheated oven at 180°C. Let the shank cook for an hour. Do not add water – the shank will release some liquid.

5. Meanwhile, peel the potatoes and cut them into appropriately sized cubes, not too small. Clean the mushrooms and slice them thickly or leave them whole, as you prefer.

6. After an hour, take the pot out of the oven. Add the potatoes and mushrooms next to the shank. Sprinkle salt (or Delikat, if using) and pepper. Pour the wine over the vegetables and meat.

7. Put the lid back on and return the pot to the oven, still at 180°C, for about another hour. In the last 10-15 minutes, you can remove the lid so that everything browns better if you want a light crust on the potatoes.

8. Remove the pot and let it rest for 5-10 minutes before serving. Portion the shank, place the potatoes and mushrooms alongside, and serve immediately, ideally with fermented cabbage or other pickles.

Why I make this recipe often

It’s practical because it doesn’t require much supervision, and the ingredients are easy to find. The smoked shank gives a good flavor without needing many spices. The dish turns out hearty and filling. Once it’s in the oven, you don’t have much left to do. It’s suitable if you want to cook something substantial for several people.

Tips and variations

Tips

Don’t overdo it with salt at the beginning, as the smoked shank is usually quite salty. If the pot isn’t very deep, gently mix the potatoes and mushrooms so they settle evenly next to the meat. For a slightly more intense flavor, you can crush a bit of pepper directly over the shank before putting it in the oven.

Substitutions

If you don’t have smoked shank, you can also use fresh shank, but the flavor will be less salty, and you’ll need to adjust the spices. In the absence of champignon mushrooms, other cultivated mushrooms will work as well. The wine can be omitted, but it helps with flavor and tenderizing the meat. You can use any type of wine you have on hand, red or white.

Variations

Some prefer to add quartered or sliced onions along with the potatoes and mushrooms, although the basic recipe does not include them. For a stronger flavor, you can also add a few bay leaves or small sprigs of thyme. If you want a richer meal, add sliced carrots along with the vegetables.

Serving ideas

It is most often served hot, alongside fermented cabbage. Other homemade pickles go just as well. The meat from the shank is tender and easy to cut, and the potatoes and mushrooms can be drizzled with a bit of sauce from the pot. It’s not mandatory, but homemade bread or simple polenta are suitable for the resulting sauce.

Frequently asked questions

1. Can the recipe be made with un-smoked shank?
Yes, but it will lack the intense smoky flavor, so you’ll need to adjust the spices better. You might need a bit more salt.

2. Can I use another type of meat?
You can also try with another piece of pork, like shoulder or even leg, but the original recipe uses shank for its texture and flavor.

3. Do I need to boil the meat before putting it in the oven?
No, you do not need to boil it. The smoked shank cooks directly in the oven with the vegetables. If you want to get rid of excess salt, you can blanch it quickly, but it’s usually not necessary.

4. What type of wine is more suitable?
You can use both red and white wine. Red will give a more robust flavor, while white keeps the more delicate aromas.

Nutritional values

Estimate for one serving (out of 5):

Calories: approximately 480-550 kcal
Proteins: 28-32 g
Fats: 18-22 g
Carbohydrates: 40-50 g

These values may vary depending on how fatty the shank is and what type of potatoes you use. The recipe has a moderate fat content, especially if meat with more skin or fat is used. The carbohydrates mainly come from the potatoes.

Storage and reheating

The dish can be stored in the refrigerator, in a covered container, for up to 2 days. The potatoes may change texture upon reheating, but the taste remains good. Reheat either in the oven, covered, or in the microwave. I do not recommend storing for more than 2 days, especially if there are mushrooms in the composition. The meat from the shank will remain tender, but the potatoes may become softer.