Grandma knew that the key to tender pork shanks lies in a patient, slow, 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 simple steps of this old-school recipe that makes a fantastic dinner with a cheap, tough cut of pork.
Looking for a meal that’s both impressive and comforting? Braised pork shanks offer fall-off-the-bone tenderness with minimal effort. After hours of slow cooking, this often overlooked cut transforms into a rich, succulent dish that will have everyone begging for seconds.
Ingredients
- Pork knuckle: You want pork shanks that are about 4-5 inches long and have a thick layer of meat on top.
- Kosher salt
- Onion, Carrots, AND Celery sticks: add mushrooms if you feel like it.
- Garlic cloves
- Red wine and chicken broth
- Crushed tomatoes
- Fresh thyme sprigs
- Bay leaves
- To serve: Freshly ground black pepper, gremolata
How to prepare braised pork shanks
- Preparation:
- Preheat the oven to 350°F and arrange the racks to fit your Dutch oven.
- Season the shanks generously with kosher salt after drying them.
- Gilding:
- Over medium-high heat, brown pork shanks in a hot Dutch oven until all sides are browned.
- Sautéed Vegetables:
- Soften the onions, carrots and celery in the remaining pork fat, then add the garlic.
- Deglaze and cook over a low heat:
- Add the red wine to deglaze the pan, followed by the chopped tomatoes and enough chicken stock to cover the shanks two-thirds of the way. Include the thyme and bay leaves.
- Braise:
- Cover with lid and transfer to oven, braising until meat is tender, usually 2-3 hours.
- Final touches:
- Leave the shanks to rest out of the oven for 10 minutes before serving, skim off any excess fat from the braising liquid and discard the herbs.
- Serve the braised pork shanks with a sprinkle of fresh gremolata and a sprinkling of freshly ground black pepper.
Tips for carnivorous girls for cooking pork shanks
- Meat preparation: Make sure the pork shanks are dry and well seasoned before searing for the best sear and a flavorful base.
- Slow cooking: Keep cooking on a low heat to ensure that the meat becomes tender without drying out. Check it every 45 minutes and add more liquid if necessary.
- Cooking time: Always cook shanks until tender, not according to the recipe time. Depending on the size of the stems, it may take longer.
How to serve pork shanks in pieces
Pair them with creamy mashed potatoes, pureed root vegetables or a side of polenta to soak up the rich sauce.
How to store and reheat pork shanks
Cool the shanks and sauce separately before refrigerating. Store in airtight containers for up to 3 days.
To heat: Return the shanks and sauce to the Dutch oven and reheat slowly, covered, until heated through.
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Craving incredibly tender pork shank but don’t want to pay a lot of money at a fancy restaurant? Our simple braising recipe gives you boneless meat and a rich, tasty sauce without breaking the bank.
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For the braised pork shanks
Preheat oven to 325 degrees F. Arrange racks so you can easily maneuver your Dutch oven.
Remove the pork shanks from the packaging and dry them with paper towels.
Season generously on all sides with kosher salt.
Preheat a large Dutch oven over medium-high heat.
Once it starts to smoke, add the pork shanks, fat side down. Brown on all sides for 7-10 minutes.
Remove from pan.
Add the onion, carrot and celery and sauté in the pork fat for 5-7 minutes until softened.
Add garlic and cook another 30 seconds.
Deglaze the pan by slowly adding the wine and scraping up any browned bits stuck to the bottom with a wooden spoon.
Add the crushed cherry tomatoes.
Return the pork shanks to the Dutch oven and add enough chicken stock so that 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 tender, about 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 as needed.
When the shanks are tender, remove the pan from the oven and let them cool for 10 minutes.
Transfer the shanks to serving plates.
Stir the sauce and strain any fat from the surface.
Remove the bay leaves and thyme from the sauce before pouring it over the shins.
Serve with a sprinkling of fresh gremolata and freshly ground black pepper.
- Additions: If desired, add mushrooms when sautéing vegetables.
- Meat preparation: Make sure the pork shanks are dry and well seasoned before searing for the best sear and rich flavor base.
- Slow cooking: Keep cooking on a low heat in the oven so that the meat becomes tender without drying out. Check it every 45 minutes and add more liquid if necessary.
- Cooking time: Always cook the shanks until they are tender and flake with the tines of a fork and not according to the cooking time. Depending on the size of the stems, it may take longer.
Serve: 1serve | Calories: 359kcal | Carbohydrates: 15G | Protein: 52G | Fat: 7G | Saturated fat: 2G | Polyunsaturated fats: 2G | Monounsaturated fats: 3G | Trans fats: 0.03G | Cholesterol: 151mg | Sodium: 2323mg | Potassium: 1247mg | Fiber: 4G | Sugar: 7G | Vitamin A: 5415UI | Vitamin C: 16mg | Soccer: 95mg | Iron: 4mg
