Swine shank from Trento

Ingredients for Swine shank from Trento

Instructions for Swine shank from Trento

To prepare the Swine shank from Trento recipe, please follow these instructions:

Rip the sword several places and rinse it with salt. Put the shanks in a pan. Add laurel leaves and rosemary stews, like a little under the shanks, so that the herbs are not charred. Parsley the garlic cloves, cut the pinned onions in quarters and carrots in 2 cm long spells.

Lay the vegetables by the shanks and pour the wine. Put the frying pan at the bottom of a cold oven. Turn on the oven at 180 degrees. Step the shanks for approx. 3 hours or until the meat drops the legs.

Scrub and rinse the potatoes well. Cut them into quarters of the long joints. Bring them to an ovenproof dish and sprinkle them with rosemary, thyme, salt and pepper.

Distribute the oil over. Put them in the oven when there are approx. 1 hour back of the skin on the shanks.

For serving, the shanks are cut into slices. Greasy and soft skin is discarded. The meat is eaten with the potatoes of flat plates. The cloud is scary for any. Greasy and served together with herbs in deep plates.