Pork Shin with Apples


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About


  • 1 kg (2 lb 4 oz) pork shin
  • 2 garlic cloves, peeled and halved
  • 8 small tufts rosemary
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 185 ml (6 fl oz/¾ cup) white wine
  • 2 (150 g/ oz each) red apples, unpeeled
  • 30 g (1 oz) butter
  • 3 sage leaves
  • 4 juniper berries, squashed
  • 1 tablespoon cognac
  • about 60 ml (2 fl oz/¼ cup) water
  • quince jelly, to serve


Preheat the oven to 180°C (350°F/Gas 4). Rinse the pork shin and pat dry with paper towels. Make 4 deep incisions in the meat and put 1 garlic half and 2 tufts of rosemary into each. Salt and pepper the outside of the pork well. Pour the olive oil over the bottom of a roasting pan, then add the pork and bay leaves. Roast until browned, about 40 minutes. Add the wine and roast for a further 1 hour 15 minutes, turning the pork a couple of times and adding a little water if necessary so it doesn’t dry out.

Meanwhile, halve, core and slice the apple halves. Melt the butter in a frying pan and sauté the apple quickly with the sage, juniper and a little salt and pepper. Keep the slices intact, don’t overcook them. Standing well back from the pan, add the cognac and let it evaporate. Take care when adding it as it may flame up.

Remove the pork to a board. Add the water to the roasting pan and let it bubble up on the stovetop to thicken. Carve slices of pork lengthways along the shin and put on a serving plate. Pour the sauce over and serve hot, with the apples and quince jelly on the side.