Pork shank with dried mushrooms


50 g dried porcini mushrooms

2 pork shanks

150 g vegetables (slightly fried)

1 glass of wine (rosé if possible)

butter, salt


Soak 50 g of dried porcini mushrooms in warm water.
Drain, chop and filter the water.
Brown 2 shins in a saucepan with a bit of oil and butter.
Drain and let 150 g of frozen vegetables (slightly fried) wither.
Combine the shins, blend with 1 dl of rosé wine and cook for 2 hours, often wetting with mushroom’s water.
Add the mushrooms, cook for 40 minutes, add salt and pepper.

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