Pork shank with sauerkraut stew

Very cheap but all the more delicious food. Here in Finland pork shank costs about 3 euros/kilo and sauerkraut isn’t that expensive either. One shank and a 400 gr box of sauerkraut with 120 gr of smetana is more than enough for two diners.

Almost every time we visit markets, I check if there happens to be any shanks. If I’m lucky enough to find some, I always buy 2 or 3 for later use.

Shanks aren’t usually pre-salted, so you need to keep them in salt water for about 24 hours before baking.

PORTION: 2 persons
TIME TO MAKE: salting 24 hours, preparations 15 minutes, shank in the oven for 2 hours and sauerkraut casserole in the oven for about 1-2 hours

Pork shank


  • 1 pork shank (weighing about one kilo)
  • 2,5 l water
  • 150 gr sea salt
  • 75 gr sugar

Cook water with salt and sugar in a kettle big enough and let it cool down.

Put the shank into the kettle and let it season for about 24 hours.


Put the shank into a baking bag and bake in the oven (180°C or 356°F) for about 2 hours or until the internal temperature is 90°C. Remember to cut a hole on one corner of the bag to avoid a disaster in your oven.


Sauerkraut stew



  • 400 gr sauerkraut
  • 120 gr smetana
  • 3 garlic clover
  • some salt and black pepper

If you’re making this casserole with pork shank, put it in the oven after the shank has cooked for about one hour.

If you’re making only casserole, preheat the oven to 180°C (356°F)

Rinse and drain the sauerkraut.
Oil a suitable size casserole and put in sauerkraut, pressed garlic cloves, salt, pepper and smetana. Mix well and let simmer in the oven for about 1-1,5 hours.

Tags: baked pork shank in the oven sauerkraut casserole sauerkraut stew

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