Braised Pork Shanks Recipe

Braised pork shanks in a thick sauce in a pan on a wooden table.

5 from 1 vote

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.

Prep Time5

Cook Time3 30

Resting Time10

Total Time3 45

Course: Main Course

Cuisine: American

Servings: people

Calories: 359kcal

Author: Kita Roberts

Equipment

dutch oven

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