Shank with sauerkraut and potatoes
Shank is a holiday for meat-eaters and those who like ‘beer cuisine’. It is a splendid opportunity to treat your man nicely on a cold autumn day. Even if Oktoberfest has already over.
1-2
portion 
Ingredients:
- Pork shank - 1 or 2 pc;
- Garlic - 1 or 2 pc;
- Potatoes - 1 kg;
- Sauerkraut - 1 kg;
- Red onion - 1 pc;
- Mustard - 1 tbsp;
- Honey - 1 tbsp;
- Olive oil - 2 tbsp;
- Salt, fresh ground black pepper.
Step 1
Wash the shank and dry it out with a paper towel.
Step 2
Cut out the skin crosswise in strips 1 cm wide.
Step 3
Make holes with a knife and insert pieces of garlic inside.
Step 4
Mix up honey with mustard in a bowl and coat the whole shank. Then sprinkle with salt and pepper from all sizes.
Step 5
Put into the plastic bag and leave to get marinated for an hour. Ideally – for a night in a fridge.
Step 6
Peel and cut the potatoes into big pieces.
Step 7
Put into the bowl, add salt and pepper, sprinkle with olive oil. Mix up with hands.
Step 8
Cut peeled onion into thin semi-rings.
Step 9
Put a prepared baking sleeve into the baking pan and arrange onion over the bottom.
Step 10
Top with sauerkraut without juice and arrange potatoes along edges.
Step 11
Put the shank in the centre of composition. Close the sleeve. Make several holes with a knife and put into the oven pre-heated until 180 degrees. Bake for an hour. Low down the temperature until 160 degrees and bake for one hour more. Be careful as ovens are different.
Step 12
Arrange our ‘beauty’ on a plate and put the side-dish along the edges. Hurrah!
Bon appetite!
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