Pork shank in red wine and balsamic sauce

Name: Pork shank in red wine and balsamic sauce
Cuisine: South African
Ingredients: Pork shanks; 1 tomato (peeled and chopped); 50 ml red wine (I used Robertson pinotage); Half an onion sliced; Half a green pepper chopped; 2 tbs balsamic vinegar (I used olive pride); 1 tsp dried chilli flakes (Robertson's spice); 1 tbs rajah (flavorful & mild purple box); 2 shredded off stalk Fresh rosemary; to taste Salt; 1 bay leaf; 100 ml water (more if needed); As needed Cooking oil

Dimakatso @cook_16060611

Pretoria

I think there are pork lovers and people who uhm just go for it merely to fulfill a craving now and then. I'm those ( besides bacon of course lol ) . Today I decided to pick pork over lamb shank .

Dimakatso @cook_16060611

Pretoria

I think there are pork lovers and people who uhm just go for it merely to fulfill a craving now and then. I'm those ( besides bacon of course lol ) . Today I decided to pick pork over lamb shank .

Saved

Ingredients

Pork shanks
1tomato (peeled and chopped)
50 mlred wine (I used Robertson pinotage)
Halfan onion sliced
Halfa green pepper chopped
2 tbsbalsamic vinegar (I used olive pride)
1 tspdried chilli flakes (Robertson's spice)
1 tbsrajah (flavorful & mild purple box)
2 shredded off stalkFresh rosemary
to tasteSalt
1bay leaf
100 mlwater (more if needed)
As neededCooking oil

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Steps

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.