German Pork Shanks with Creamy Fennel-Fantasy and Crispy Sweet Potato Wedges
Recommended from age 1+
10 minutes preparation, 8-hour marinade, 2 hour cooking time
Ingredients:
For the meat and the marinade:
For the German Pork Shanks:
- Pork Wings
- 2 tablespoon of olive oil
- 1 dl of tomato juice/sauce
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of paprika
- 1/2 teaspoon of nutmeg
- 50 g melted butter
- 1 dl of water
- 1 dl of wine
- 1 teaspoon of fennel seeds
- 1 teaspoon of juniper
- 1 teaspoon of thyme
- 1 teaspoon of fenugreek
- 3 bayleaves or basil
For the Creamy-Fennel Fantasy:
For the Crispy Sweet Potato Wedges:
- 2 fennels
- 2 spring onions
- 2 baby garlic
- 2 tablespoon of olive oil
- 50 g melted butter
- 1 dl of water
- 1 dl of wine
- 2 dl of cooking cream
- salt, pepper and nutmeg
- 1 bunch of coriander leaves
- 4 bay leaves
- 1 kg of sweet potato
- 2 tablespoon of olive oil
- potato mix spices
- salt (if necessary)
- pepper (if necessary)
- fennel seeds (optional)
Instructions:
1. Marinating the pork shanks:
Clean the pork wings by removing any excess membrane and fat. Drizzle them with 2 tablespoons of olive oil, then rub the meat with salt, pepper, paprika, and nutmeg. Pour 1 dl of tomato sauce over the meat, cover the bowl with a lid or foil, and refrigerate for an 8-hour marinade.
2. Preparing the meat for German Pork Shanks:
When the marinating time is complete, transfer all the contents of the marinated hocks into a deep tray, arranging the shanks side by side. Add 1 dl of water and 1 dl of wine. Melt the butter and pour it over the shanks.
Then sprinkle the spices. Add juniper, thyme, basil or bay leaves, fenugreek, and fennel seeds.
3. Roasting German Pork Shanks:
Cover the tray with a lid or heat-resistant foil and place it in the preheated oven. Roast at 180°C for 1 hour and 15 minutes.
When the roasting time is complete, remove the lid or foil from the tender pork shanks, and flip the hocks over.
Return the tray to the oven and continue roasting the tender pork hocks until they develop a golden brown, crispy crust, approximately 30 minutes at 180°C. Turn the pork wings every 15 minutes and occasionally baste them with the sauce from the tray or additional wine.
4. Preparing and Cooking the Creamy Fennel Stew:
Clean the fennel bulbs, stalks, the spring onions and the baby garlics thoroughly, then chop them separately using a chopper.
In a hot frying pan, sauté chopped fennel in olive oil until reduced by half. Add butter, then reduce heat and simmer fennel with water for 10 minutes. Add bay leaves, coriander, garlic, and onions. Consider adding fennel seeds for extra flavor. Once softened, add spices and white wine. Sauté covered for 5 minutes. Stir in cooking cream and simmer for 2 more minutes.
You can find the detailed Fennel Fantasy: Nourishing Creamy Stew for Digestive Health recipe here.
5. Roasting Crispy Sweet Potato Wedges:
Clean, peel, and dice the sweet potatoes. Toss them with olive oil and your preferred spices. I used potato mix spices, salt, pepper and fennel seeds. Grease a baking tray with olive oil, add and arrange the spiced sweet potato dices in it. Then place the tray in the preheated oven.
Roast the wedges until golden brown and tender, about 30 minutes at 180°C.
6. Serving the full menu, German Pork Shanks with Creamy Fennel-Fantasy and Crispy Sweet Potato Wedges:
Arrange the side dishes—crispy potato wedges and creamy fennel stew—alongside the Crispy German Pork Shanks on a serving plate. Garnish with fresh vegetables like sweet tomato and basil leaves.
Remember, creating delicious food isn’t just about taste; it’s also about making it visually appealing to satisfy both your stomach and your eyes.
If you would like to try other similar recipe with German Pork Shanks, check this out: Hearty Herb-Roasted German Pork Knuckle
Klar Appétit!
Please be mindful of potential allergens and excessive salt content when preparing this dish.
How does it taste? I am eager to hear from you!
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