Medvjeđa šapa (Bear's Paw)

Ingredients

• 4 pork shanks (800g / 1.76 lbs) 4 pork shanks (800g / 1.76 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, sweet paprika, black pepper, dried thyme, dried rosemary, and salt to create a marinade.
3. 3.
   Rub the marinade all over the pork shanks, ensuring they are evenly coated.
4. 4.
   Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Add the pork shanks and sear them on all sides until browned. Remove the shanks from the pot and set aside.
6. 6.
   In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and lightly browned.
7. 7.
   Return the pork shanks to the pot and pour in the chicken broth and red wine. The liquid should cover about two-thirds of the shanks.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Allow the Medvjeđa šapa to cook for approximately 3 hours, or until the meat is tender and easily falls off the bone.
10. 10.
    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.
11. 11.
    Serve the Medvjeđa šapa with mashed potatoes or polenta, spooning the flavorful sauce over the meat.

Treat your ingredients with care...

• Pork shanks — Make sure to choose shanks with a good amount of meat on them for a more satisfying dish.
• Sweet paprika — Opt for high-quality sweet paprika to enhance the flavor profile of the dish.
• Red wine — Choose a dry red wine that you would enjoy drinking, as it will contribute to the overall taste of the Medvjeđa šapa.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a thicker sauce, you can remove the pork shanks from the pot once cooked and simmer the sauce on the stovetop until it reaches the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Serve the Medvjeđa šapa hot, with a generous portion of mashed potatoes or polenta on the side. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the tender pork shanks on a serving platter, spooning the flavorful sauce over them. Place a scoop of creamy mashed potatoes or polenta alongside the meat. Garnish with a sprig of fresh rosemary or a sprinkle of paprika for an appealing presentation.