Swiss-style Boova Shenkel

Ingredients

In this Swiss adaptation of Boova Shenkel, we incorporate Swiss culinary elements to enhance the flavor profile. The original Pennsylvania Dutch dish is typically prepared with a blend of herbs and spices, while the Swiss version adds a touch of white wine for a subtle acidity. Additionally, the traditional accompaniment of mashed potatoes is given a Swiss twist by incorporating Swiss cheese, elevating the creaminess and adding a nutty flavor. We alse have the original recipe for Boova shenkel, so you can check it out.

• 4 pork shanks (800g / 1.76 lb) 4 pork shanks (800g / 1.76 lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup white wine (240ml) 1 cup white wine (240ml)
• 2 cups chicken broth (470ml) 2 cups chicken broth (470ml)
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• For the Swiss-style mashed potatoes: For the Swiss-style mashed potatoes:
• 2 lbs potatoes (900g) 2 lbs potatoes (900g)
• 1 cup Swiss cheese, grated (100g) 1 cup Swiss cheese, grated (100g)
• 1/2 cup milk (120ml) 1/2 cup milk (120ml)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• Salt and nutmeg, to taste Salt and nutmeg, to taste
• For serving: For serving:
• Sauerkraut Sauerkraut

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 15g (Sugar: 3g)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat.
3. 3.
   Season the pork shanks with salt and pepper, then sear them in the pot until browned on all sides. Remove the shanks and set aside.
4. 4.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
5. 5.
   Deglaze the pot with white wine, scraping the bottom to release any browned bits.
6. 6.
   Add the chicken broth, bay leaves, and dried thyme. Bring to a simmer.
7. 7.
   Return the pork shanks to the pot, cover with a lid, and transfer to the preheated oven.
8. 8.
   Braise the shanks for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
9. 9.
   While the shanks are cooking, prepare the Swiss-style mashed potatoes. Peel and boil the potatoes until tender. Drain and mash them with Swiss cheese, milk, butter, salt, and a pinch of nutmeg.
10. 10.
    Once the pork shanks are done, remove them from the pot and keep warm.
11. 11.
    Strain the cooking liquid and return it to the pot. Simmer until reduced and slightly thickened.
12. 12.
    Serve the Swiss-style Boova Shenkel over a bed of Swiss-style mashed potatoes, accompanied by sauerkraut. Drizzle the reduced cooking liquid over the shanks for added flavor.

Treat your ingredients with care...

• Pork shanks — For the best results, choose pork shanks with a good amount of meat and marbling. This will ensure a tender and flavorful end result.
• Swiss cheese — Opt for a high-quality Swiss cheese with a nutty and slightly sweet flavor. Gruyère or Emmental are excellent choices.
• Sauerkraut — Rinse the sauerkraut under cold water before serving to reduce its acidity and enhance its flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the pork shanks in white wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the reduced cooking liquid, simmering until thickened.
• Serve the Swiss-style Boova Shenkel with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Swiss-style Boova Shenkel on warm plates, placing the tender pork shanks on a bed of creamy Swiss-style mashed potatoes. Garnish with fresh herbs such as parsley or chives for a pop of color.

Presentation advice

To elevate the presentation, drizzle the reduced cooking liquid over the pork shanks and mashed potatoes. Sprinkle some freshly ground black pepper on top for an attractive finishing touch.