Pork shank with cabbage
(Lahania)
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Ingredients for 2 people:
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Let's get started! Take the shank and coat it with the 1 tbs olive oil and the 1 tsp salt, 1 tsp paprika, and 1/4 tsp pepper. Heat the olive oil in a pan and add the shank. Brown the shank on all sides. Remove and place it in the dutch oven or in the clay pot with a lid. Preheat the oven to 170 degrees celsius.
Dice the onions in small pieces. In the same pan where you had the shank add the onions and cook until soft. Add the chilly flakes if you want and turn. Turn the heat to high and add the wine. Let it cook for about 5 minutes. Add the tomato sauce and let it simmer on low heat for 5 minutes more. Once the sauce is ready add it to the clay pot where the shank is. Add 200ml of water and put the lid on and in the oven it goes. It will stay there for 3 hours.
Once it is done you will see it fall off the bone. That's when you are sure it is cooked properly. Remove the shank from the clay pot and on a plate and set it aside. Chop the cabbage roughly in large pieces and put it in the clay pot. Add 1/4 tsp salt and the rest 200ml of water and mix well. Place it in the oven with the lid on and let it cook for 45 minutes more. Remove from the oven put the shank back in the pot and back in the oven this time with no lid for 15 more minutes.
Once it is done remove and let it rest for 10 minutes before serving. Enjoy!
Dice the onions in small pieces. In the same pan where you had the shank add the onions and cook until soft. Add the chilly flakes if you want and turn. Turn the heat to high and add the wine. Let it cook for about 5 minutes. Add the tomato sauce and let it simmer on low heat for 5 minutes more. Once the sauce is ready add it to the clay pot where the shank is. Add 200ml of water and put the lid on and in the oven it goes. It will stay there for 3 hours.
Once it is done you will see it fall off the bone. That's when you are sure it is cooked properly. Remove the shank from the clay pot and on a plate and set it aside. Chop the cabbage roughly in large pieces and put it in the clay pot. Add 1/4 tsp salt and the rest 200ml of water and mix well. Place it in the oven with the lid on and let it cook for 45 minutes more. Remove from the oven put the shank back in the pot and back in the oven this time with no lid for 15 more minutes.
Once it is done remove and let it rest for 10 minutes before serving. Enjoy!
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