Smoked shank with potatoes and sauerkraut
- Gluten Free
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 1 h 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Rich, smoky flavor pairs perfectly with tender potatoes and classic sauerkraut in Smoked Shank with Potatoes and Sauerkraut—a favorite among families looking for real comfort food. Golden slices of smoked shank land on the plate with generous helpings of fluffy potatoes and tangy sauerkraut, making every dinner feel both homey and a bit special. This appealing mix creates the kind of meal folks come back to often—perfect for chilly weather, cozy weekends, or shared get-togethers. The smoky taste of the shank is balanced by the soft feel of potatoes and the zippy kick from sauerkraut, making sure there’s something good in every single bite. You’ll notice how the aroma brings people straight to the kitchen, drawn by that good combination of savory, sweet, and a little tang—pretty much what busy families hope for when everyone’s ready to eat. Real meal satisfaction in a one-dish dinner—this is the classic idea behind smoked shank with potatoes and sauerkraut.
While you see classic versions of smoked shank with potatoes and sauerkraut across so many family tables, lots of home cooks enjoy putting their own twist on it—maybe swapping in smoked sausage or Polish sausage for extra richness and a little more crowd-pleasing flavor (works great for picky eaters). Easy to serve as a one-pot meal or scooped into bowls, there’s not much fuss—just what families like. Nice to know this dish adapts to skillet dinners, potlucks, or even crock pot recipes for really simple dinner solutions. Need to stretch the meal? Toss in more sausage or crusty bread on the side to soak up all those DELICIOUS, savory juices. People love how every version still keeps that classic pairing of moist potatoes and savory sauerkraut, delivering those nostalgic comfort food vibes even after a busy day. No wonder smoked shank with potatoes and sauerkraut stands out—simple, filling, and full of deep flavor families enjoy again and again.
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INGREDIENTS
- For the shank
- Pork knuckle 2.6 lbs (1.2 kg) - smoked
- Red wine 4.1 tbsp (60 g)
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Celery 2 oz (50 g)
- Carrots 1.8 oz (50 g)
- Onions 0.3 cup (50 g)
- Juniper berries 6
- Bay leaves 2 leaves
- Rosemary 1 sprig
- For the roasted potatoes
- Potatoes 2.2 lbs (1 kg)
- Extra virgin olive oil 2 tbsp (30 g)
- Rosemary 2 sprigs
- Fine salt to taste
- Black pepper to taste
- For the sauerkraut
- Sauerkraut 14.1 oz (400 g) - natural
- Speck 3.5 oz (100 g)
- Onions 1.8 oz (50 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Butter 0.7 tbsp (10 g)
- Fine salt to taste
How to prepare Smoked shank with potatoes and sauerkraut
To prepare the smoked shank with potatoes and sauerkraut, start by making the chopped base for sautéing: peel the carrot and onion, then remove the outer strings from the celery. Finely chop everything 1 and set aside. At this point, pour the oil into a pot, preferably cast iron, and add the smoked shank 2. Brown it on all sides over high heat 3.
Once well-browned, remove it from the pot and keep it warm 4. Pour the previously prepared chopped mixture into the cooking oil of the shank 5 and let it sauté over moderate heat. Meanwhile, chop the juniper berries with a knife 6 (alternatively, you can use a mortar to crush them).
And add them to the rest of the sauté 7. Also add the rosemary sprig 8, the shank, and the bay leaves 9.
Wait a few minutes, frequently turning the shank, and deglaze with red wine 10. Once it has completely evaporated, add water 11, ensuring that it reaches about halfway up the height of the shank. At this point, cover with a lid 12 and let it cook for about 1 hour or until the meat is tender, then add salt to taste.
In the meantime, prepare the potatoes: wash them under running water, and without peeling them, cut them into cubes of about 1 inch 13. Transfer the potatoes to a baking tray lined with parchment paper 14 and season with salt, pepper, and oil. Add fresh rosemary 15 and bake in a preheated static oven at 392°F for about 40 minutes, turning the potatoes from time to time.
While the potatoes are cooking, prepare the sauerkraut. To flavor them, cut the speck into chunks 16 and finely chop the onion 17. Pour the oil into a pot, add the butter 18, and let it melt over moderate heat.
At this point, add the onion, let it wilt, then add the speck 19. Meanwhile, drain the sauerkraut from the cooking liquid, add them to the pan 20, and add a pinch of salt. Cook over high heat for 15-20 minutes, until tender 21, adding a ladle of hot water as needed.
By now, the shank 22 and potatoes 23 will also be ready. Serve them together 24 and enjoy your smoked shank with potatoes and sauerkraut while still warm!