Shank with sauerkraut

Shank with sauerkraut

Preparation time:
25 minutes

Cooking time:
25 minutes


  • Cooked shank of Fiorani pork 1
  • White cabbage 1
  • Bay leaf 1
  • Cumin 1 tablespoon of seeds
  • Extra virgin olive oil 20 g
  • White wine vinegar 20 g
  • Juniper some berries
  • Salt to taste

How to make it



Cut the cabbage in half and remove the leathery core. Chop them very finely, using a vegetable mill or a mandolin or a grater with large holes.


Heat the oil in a saucepan and add the sauerkraut with bay leaf, juniper and cumin. Stir while keeping the flame low to let the vegetables dry, then add salt and a little water and the vinegar to cook them slowly.

Bake the shank

In the meantime, cook the shank in a preheated static oven at 180°C for 25 minutes. Then serve it together with the sauerkraut, in a serving dish.