{"id":66386,"date":"2026-08-31T23:13:07","date_gmt":"2026-08-31T21:13:07","guid":{"rendered":"https:\/\/znam.si\/uncategorized\/juicy-pork-shank-with-roasted-potatoes-and-butter-sauteed-spinach\/"},"modified":"2026-10-16T17:44:28","modified_gmt":"2026-10-16T15:44:28","slug":"juicy-pork-shank-with-roasted-potatoes-and-butter-sauteed-spinach","status":"publish","type":"post","link":"https:\/\/znam.si\/en\/rezepte-und-essen\/fleischgerichte\/juicy-pork-shank-with-roasted-potatoes-and-butter-sauteed-spinach\/","title":{"rendered":"Juicy Pork Shank with Roasted Potatoes and Butter-Saut\u00e9ed Spinach"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Juicy pork shank with roasted potatoes and buttered spinach\u2014a royal Sunday lunch featuring meat so tender it practically falls off the bone\u2014<\/strong> is an indispensable pillar of authentic Slovenian home-cooking tradition. The secret to the perfect roast lies in patient, slow cooking: the shank, infused with the aroma of garlic, cumin, and root vegetables, softens to perfection during a long braise in its own juices, while a high temperature at the end ensures a deliciously crispy exterior. Served alongside are the legendary roasted potatoes in homemade lard, drizzled with rich roast juices, and tenderly saut\u00e9ed young spinach with garlic, whose freshness creates a perfect harmony of flavors.  <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Prep time:<\/strong> 20 minutes<\/li>\n\n\n\n<li><strong>Cooking and baking time:<\/strong> 2 hours and 30 minutes<\/li>\n\n\n\n<li><strong>Serves:<\/strong> 4 people<\/li>\n\n\n\n<li><strong>Difficulty:<\/strong> Moderate<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for a Royal Lunch<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>For a Juicy Roasted Pork Shank<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 large or 2 small pork hind legs (weighing a total of about 1.5 to 1.8 kg)<\/li>\n\n\n\n<li>4 cloves of garlic (crushed)<\/li>\n\n\n\n<li>1 tablespoon of coarse sea salt<\/li>\n\n\n\n<li>1 teaspoon of ground or whole cumin (a key spice for pork and better digestion)<\/li>\n\n\n\n<li>1 teaspoon of freshly ground black pepper<\/li>\n\n\n\n<li>2 tablespoons of homemade lard (or sunflower oil)<\/li>\n\n\n\n<li>1 large onion and 1 carrot (coarsely chopped to form a base in the baking dish)<\/li>\n\n\n\n<li>250 ml of clear broth or warm water (for pouring over)<\/li>\n\n\n\n<li>100 ml of light beer or dry white wine (optional, for the sauce)<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For traditional roasted potatoes<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 kg of potatoes (preferably waxy or all-purpose varieties suitable for boiling)<\/li>\n\n\n\n<li>1 large onion (finely chopped)<\/li>\n\n\n\n<li>2 heaping tablespoons of high-quality lard or pork fat<\/li>\n\n\n\n<li>4\u20135 tablespoons of roast drippings or warm beef broth<\/li>\n\n\n\n<li>salt and freshly ground black pepper to taste<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For Butter Spinach with Garlic<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>600 g fresh spinach leaves (or blanched frozen spinach leaves)<\/li>\n\n\n\n<li>2 cloves of garlic (finely chopped)<\/li>\n\n\n\n<li>30 g butter and 1 tablespoon extra virgin olive oil<\/li>\n\n\n\n<li>1 pinch of freshly grated nutmeg<\/li>\n\n\n\n<li>salt and pepper to taste<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Preparation Process<\/strong><\/h2>\n\n<p class=\"dropcapp4 wp-block-paragraph\">1Thoroughly wash the pork shank, pat it dry with a paper towel, and use a sharp knife to score the skin in a light crisscross pattern (be careful not to cut too deeply into the lean meat). Rub the meat generously on all sides with salt, freshly ground black pepper, crushed garlic, and cumin. If you have time, let the meat sit in the refrigerator for at least 1 hour (or overnight) so the seasonings can be absorbed.  <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\">2Preheat the oven to 160 \u00b0C. Add 2 tablespoons of lard to a deep baking dish, spread the sliced onions and carrots over the bottom, and place the seasoned leg of pork on top. Pour in 250 ml of warm broth. Cover the baking dish tightly with a lid or a double layer of aluminum foil. Bake, covered, for exactly 2 hours. During this time, the connective tissue in the shank will completely break down, and the meat will become incredibly tender and juicy.     <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\">3After two hours, remove the cover from the baking dish. Increase the oven temperature to 200\u2013210 \u00b0C (preferably with the fan or broiler on). Baste the leg with its own juices and a splash of beer or wine. Bake uncovered for another 25 to 30 minutes, until the surface turns a rich golden-brown color and develops an appealing crispy crust. Remove the roasted leg from the oven and let it rest for 10 minutes before carving.    <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\">4Wash the whole, unpeeled potatoes and boil them in salted water until tender (about 25\u201330 minutes). While still warm, peel them and slice them into thin strips or coarsely mash them. In a wide skillet (preferably cast-iron), melt the fat or lard, add the chopped onion, and saut\u00e9 slowly until it turns a nice golden color. Add the sliced potatoes, season with salt and pepper, and saut\u00e9 for a few minutes, stirring constantly. Toward the end, pour in 4\u20135 tablespoons of warm juice from the roasted leg and let it caramelize slightly on the bottom to form a crispy layer, then flip it over with a spatula.    <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\">5Wash the fresh spinach and submerge it in boiling water for 1 minute (blanch it), then immediately rinse it with cold water and gently squeeze out the excess liquid with your hands. Heat the butter and a tablespoon of olive oil in a pan, add the minced garlic, and saut\u00e9 for just a few seconds until fragrant. Add the drained spinach, season with salt, pepper, and grated nutmeg, and quickly stir and heat over medium heat (just 2 minutes).  <\/p>\n\n<p class=\"dropcapp4 wp-block-paragraph\">6Place a generous piece of juicy pork shank (on the bone) on each warmed plate, and serve with a portion of warm roasted potatoes and a small mound of juicy spinach. Drizzle a little warm natural sauce from the roasting pan over the meat and potatoes, and serve immediately with a glass of good local wine or beer. <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Cooking Tips for the Perfect Pork Shank and Side Dishes<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Never roast the leg at a high temperature the entire time, as the meat will dry out and become tough. Two hours of covered baking at 160 \u00b0C will break down the collagen, while the final 25 minutes at 200 \u00b0C will give it an irresistible color and crispiness. <\/li>\n\n\n\n<li>Roasted potatoes will take on an incomparable depth of flavor if, while roasting, you baste them with a ladleful of the strained juices that have collected beneath the roasting pan.<\/li>\n\n\n\n<li>Peeling potatoes before cooking causes the tubers to absorb too much water, which ruins the texture of roasted potatoes. Cooking them with the skin on preserves the starch content and natural flavor. <\/li>\n\n\n\n<li>Spinach only needs a minute or two over heat\u2014this way, it will retain its vibrant green color, freshness, and vitamins, which beautifully cut through the rich, fatty flavor of the roast.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Frequently Asked Questions (FAQ)<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>Should pork shanks be parboiled before baking them in the oven?<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">There\u2019s no need to par-cook the meat in a pot before baking if you use the covered slow-roasting method in a baking dish with a broth base. By braising directly in the oven, all the precious meat juices are retained in the roasting pan, creating an excellent base for a natural sauce. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Which oil is best for authentic roasted potatoes?<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">For authentic traditional Slovenian roasted potatoes, the best choice is homemade lard with cracklings or homemade pork fat. Vegetable oils cannot recreate that authentic homemade flavor that pairs so well with roasted meat. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>How do you reheat leftover roast the next day?<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Store the leftover pork shank in the refrigerator along with the sauce. To reheat, place the meat in a baking dish, pour the sauce over it, cover with aluminum foil, and heat slowly at 150 \u00b0C for about 15 minutes to keep it juicy and prevent it from drying out. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Juicy pork shank with roasted potatoes and buttered spinach\u2014a royal Sunday lunch featuring meat so tender it practically falls off the bone\u2014 is an indispensable pillar of authentic Slovenian home-cooking tradition. The secret to the perfect roast lies in patient, slow cooking: the shank, infused with the aroma of garlic, cumin, and root vegetables, softens [&hellip;]<\/p>\n","protected":false},"author":81,"featured_media":66387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5908],"tags":[7194,7195,7196],"class_list":["post-66386","post","type-post","status-publish","format-standard","has-post-thumbnail","category-fleischgerichte","tag-spinat","tag-gebratene-kartoffeln","tag-schweinshaxe"],"_links":{"self":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/66386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/comments?post=66386"}],"version-history":[{"count":1,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/66386\/revisions"}],"predecessor-version":[{"id":66388,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/66386\/revisions\/66388"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media\/66387"}],"wp:attachment":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media?parent=66386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/categories?post=66386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/tags?post=66386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}