Easiest Way to Prepare Award-winning Pork shank in red wine and balsamic sauce

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We hope you got benefit from reading it, now let's go back to pork shank in red wine and balsamic sauce recipe. To cook pork shank in red wine and balsamic sauce you only need 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pork shank in red wine and balsamic sauce:

1. Prepare of Pork shanks.
2. Provide 1 of tomato (peeled and chopped).
3. Prepare 50 ml of red wine (I used Robertson pinotage).
4. You need Half of an onion sliced.
5. Get Half of a green pepper chopped.
6. Provide 2 tbs of balsamic vinegar (I used olive pride).
7. Prepare 1 tsp of dried chilli flakes (Robertson's spice).
8. Get 1 tbs of rajah (flavorful & mild purple box).
9. Take 2 shredded off stalk of Fresh rosemary.
10. Take to taste of Salt.
11. Take 1 of bay leaf.
12. Get 100 ml of water (more if needed).
13. Take As needed of Cooking oil.

Instructions to make Pork shank in red wine and balsamic sauce:

1. Rinse the shanks in clean water — season with salt and dust off with flour. Lightly grease a pan with a few tablespoons of cooking oil and heat on the stove. Toss the shanks the pan until they brown on each side. Remove from the pot into a separate bowl..
2. In the same pot goes onions, green pepper, rosemary, one bay leaf and spices (chilli and rajah). Keep an eye especially on the onion from burning. As the onions and green pepper soften and the release of aromatics come through from the rosemary and bay leaf, throw the shanks back into the pot..
3. Add the chopped tomatoes, wine, vinegar and water. Close the pot and let everything infuse and cook for +- 45 mins. Check salt to adjust some more if needed. Switch off the heat and leave on the stove to simmer before serving with pap, rice, samp or dumplings..

Balsamic Pork Chops with Wine and Garlic are amazing, mainly because. View top rated Red wine balsamic reduction sauce pork recipes with ratings and reviews. Remove pork shank and its juices from package and place both in a large pot with ½ cup water. Stand shank up in the middle. Garnish stew with reserved parmesan and basil.

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