Simple Way to Make Perfect Pork shank in red wine and balsamic sauce

Pork shank in red wine and balsamic sauce.

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, pork shank in red wine and balsamic sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pork shank in red wine and balsamic sauce is one of the most popular of current trending foods in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Pork shank in red wine and balsamic sauce is something that I've loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook pork shank in red wine and balsamic sauce using 13 ingredients and 3 steps. Here is how you can achieve that.

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

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

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