Grandma knew the key to fork-tender pork shanks lies in a patient, low-and-slow cooking process that breaks down tough connective tissue into sticky, rich collagen, creating meat so tender it practically falls apart. We’re breaking down the easy steps to this old-school recipe that makes an amazing dinner out of a cheap, tough cut of pork.
Looking for a meal that’s both impressive and comforting? Braised pork shanks deliver fall-off-the-bone tenderness with minimal effort. After hours of slow cooking, this often-overlooked cut transforms into a rich, succulent dish that’ll have everyone asking for seconds.
Ingredients
- Pork Shanks: you want pork shanks that are about 4 to 5 inches long and have a thick layer of meat on them.
- Kosher Salt
- Onion, Carrots, and Celery Sticks: add mushrooms if you’re feeling it.
- Garlic Cloves
- Red Wine and Chicken Broth
- Crushed Tomatoes
- Fresh Thyme Sprigs
- Bay Leaves
- For Serving: Freshly ground black pepper, gremolata
How to Make Braised Pork Shanks
- Preparation:
- Preheat the oven to 325°F and arrange racks to fit your Dutch oven.
- Season the shanks liberally with kosher salt after patting them dry.
- Browning:
- Over medium-high heat, sear the pork shanks in a hot Dutch oven until all sides are golden.
- Vegetable Sauté:
- Soften the onions, carrots, and celery in the remaining pork fat, then stir in the garlic.
- Deglaze and Simmer:
- Add red wine to deglaze the pan, followed by crushed tomatoes and enough chicken broth to cover the shanks two-thirds of the way. Include the thyme and bay leaves.
- Braising:
- Cover with the lid and transfer to the oven, braising until the meat is fork-tender, typically 2-3 hours.
- Finishing Touches:
- Let the shanks rest outside the oven for 10 minutes before serving, skim off any excess fat from the braising liquid, and remove the herbs.
- Serve the braised pork shanks with a sprinkling of fresh gremolata and a dash of freshly ground black pepper.
Girl Carnivore Tips for Cooking Pork Shanks
- Meat Preparation: Ensure the pork shanks are dry and well-seasoned before browning to achieve the best sear and rich flavor base.
- Slow Cooking: Maintain a gentle simmer in the oven to ensure the meat becomes tender without drying out. Check it every 45 minutes and add more liquid if needed.
- Cooking Time: Always cook shanks until they are fall apart tender, not according to the recipe time. Depending on the size of your shanks, it may take longer.
How to Serve Fall-Apart Pork shanks
Pair them with creamy mashed potatoes, pureed root veggies, or a side of polenta to soak up the rich sauce.
How to Store & Reheat Pork Shanks
Cool the shanks and sauce separately before refrigerating. Store in airtight containers for up to 3 days.
To reheat: Return the shanks and sauce to the Dutch oven and reheat slowly, covered until warmed through.
More comforting braising Recipes
Beef Recipes
Osso Buco
Recipes With Pork
Easy Dutch Oven Carnitas
Beef Recipes
Dutch Oven Pot Roast
Poultry Recipes
Chicken Paprikash
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Braised Pork Shanks Recipe
Are you craving incredibly tender pork shanks but don't want to pay big bucks at a fancy restaurant? Our easy braising recipe gives you fall-off-the-bone meat and a rich lucious sauce without breaking the bank.
Recommended Equipment
Ingredients
For the braised pork shanks
- 2 – 3 lbs pork shanks
- 1 tbsp Kosher salt
- 1 Onion diced
- 2 carrots chopped
- 2 celery sticks chopped
- 3 garlic cloves minced
- 1/2 cup Red wine
- 14 oz can crushed tomatoes
- 2 – 3 cups Chicken broth
- 6 Fresh Thyme sprigs tried together with butchers twine
- 2 Bay leaves
To serve:
- Freshly ground black pepper
- Gremolata
Instructions
- Preheat your oven to 325 degrees F. Arrange the racks so you can easily maneuver your Dutch oven.
- Remove the pork shanks from their package and pat them dry with a paper towel.
- Season liberally on all sides with kosher salt.
- Preheat a large Dutch oven over medium-high heat.
- When just starting to smoke, add the pork shanks, fat side down. Brown on all sides for 7 to 10 minutes.
- Remove from the pan.
- Add the onion, carrot, and celery and saute in the pork fat for 5 to 7 minutes until softened.
- Add the garlic and cook 30 seconds longer.
- Deglaze the pan by slowly adding in the wine and scraping up the browned bits stuck to the bottom with a wooden spoon.
- Add the crushed tomatoes.
- Nestle the pork shanks back into the Dutch oven and add enough chicken stock so the liquid covers ⅔ of the shanks.
- Season with a pinch of salt and pepper.
- Add the thyme and bay leaves.
- Cover and carefully transfer the pot to the oven.
- Braise in the oven until the pork shanks are fork tender, around 205 degrees F, and shred easily with the tines of a fork, checking every 45 minutes to an hour and adding more chicken stock to the liquid if needed.
- When the shanks are tender, remove the pot from the oven and let it cool for 10 minutes.
- Transfer the shanks to serving platters.
- Stir the sauce, and strain any fat from the surface.
- Remove the bay leaves and thyme from the sauce before spooning it over the shanks.
- Serve with a sprinkle of fresh gremolata and freshly ground black pepper.
Notes
- Additions: Add mushrooms when sauteeing the veggies if desired.
- Meat Preparation: Ensure the pork shanks are dry and well-seasoned before browning to achieve the best sear and rich flavor base.
- Slow Cooking: Maintain a gentle simmer in the oven to ensure the meat becomes tender without drying out. Check it every 45 minutes and add more liquid if needed.
- Cooking Time: Always cook shanks until they are fall-apart tender with the tines of a fork, not according to the cooking time. Depending on the size of your shanks, it may take longer.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 15g | Protein: 52g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 2323mg | Potassium: 1247mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5415IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 4mg
Bookmark this recipe now!
