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Braised Pork Shank Recipe

American · Main course · 200 min total

This braised pork shank is fall-off-the-bone tender, simmered in a rich, savory broth with aromatic vegetables and herbs. Perfect for a comforting Sunday dinner.

Ingredients

• 4 pork shanks (about 1 lb each)
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 cup chicken broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Pat pork shanks dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks on all sides until deep golden brown, about 4 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 2 minutes, stirring frequently.
5. Pour in red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced by half, about 3 minutes.
6. Return shanks to the pot. Add beef broth, chicken broth, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, until meat is very tender and pulling away from the bone.
7. Remove shanks to a plate. Skim excess fat from the sauce. Discard herb sprigs and bay leaves. Adjust seasoning with salt and pepper. Serve shanks with sauce spooned over.

Tips

• For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into simmering sauce until thickened.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• Pair with mashed potatoes or crusty bread to soak up the sauce.

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