in Italy

Boneless pork with potatoes

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Ingredients for 4 servings:

  • 4 portions of veal knuckle(s), sliced
  • 6 tbsp olive oil
  • 8 m.-sized potatoes, peeled and quartered
  • 5 large tomatoes, diced
  • 4 medium-sized onions, diced
  • 3 large garlic cloves, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 cup crème fraîche
  • 1 shot of red wine
  • some chili powder, to taste
  • some garlic salt, to taste
  • some salt, to taste
  • some pepper, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the veal shank in olive oil on both sides and braise it with the onions and tomatoes. Season with chili powder, garlic salt, salt, and pepper. Then deglaze with red wine. Add the potatoes and garlic. Fold in the crème fraîche and sprinkle with parsley. Cook in an ovenproof dish in a preheated oven at 180°C for about 2 hours. Garnish with parsley and serve!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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