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
Braised Beef Cheeks Recipe
Beef Recipes
Stout & Coffee Braised Beef Shanks
Lamb Recipes
Rogan Josh (Kashmiri Lamb Curry)
Beef Recipes
Beef Bourguignon (Classic French Beef Stew)
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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
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