Slovenian-style Braised Pork Shank

Ingredients

In the Slovenian adaptation of Golonka, the traditional Polish dish, the pork shank is prepared using Slovenian herbs and spices, and braised in Slovenian white wine instead of beer. The dish is typically served with sauerkraut and creamy mashed potatoes, which are popular accompaniments in Slovenian cuisine. We alse have the original recipe for Golonka, so you can check it out.

• 2 pork shanks (800g / 1.76 lbs each) 2 pork shanks (800g / 1.76 lbs each)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, chopped 1 large onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 500ml (2 cups) Slovenian white wine 500ml (2 cups) Slovenian white wine
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Season the pork shanks generously with salt and pepper.
3. 3.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat.
4. 4.
   Sear the pork shanks on all sides until golden brown. Remove from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the dried marjoram and thyme to the pot and stir for a minute to release their flavors.
7. 7.
   Pour in the Slovenian white wine and broth, scraping the bottom of the pot to release any browned bits.
8. 8.
   Return the pork shanks to the pot, ensuring they are submerged in the liquid.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Braise the pork shanks for approximately 3 hours, or until the meat is tender and easily pulls away from the bone.
11. 11.
    Remove the pot from the oven and let the pork shanks rest for a few minutes.
12. 12.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Pork shanks — Make sure to sear the pork shanks properly to develop a rich flavor before braising. This step is crucial for achieving a delicious end result.

Tips & Tricks

• For an extra depth of flavor, marinate the pork shanks in the herb and spice mixture overnight before cooking.
• If Slovenian white wine is not available, you can substitute it with a dry white wine.
• Serve the braised pork shanks with a side of sauerkraut and creamy mashed potatoes for a traditional Slovenian meal.

Serving advice

Serve the Slovenian-style Braised Pork Shank hot, with a generous spoonful of the flavorful braising liquid. Pair it with sauerkraut and creamy mashed potatoes for a complete and satisfying meal.

Presentation advice

Place the braised pork shank on a large serving platter, garnished with fresh parsley. Pour some of the braising liquid over the meat to keep it moist and add an appetizing shine. Serve the sauerkraut and mashed potatoes in separate bowls alongside the pork shank for an inviting presentation.