Braised Pork Shanks
A hearty and flavorful dish where pork shanks are slow-cooked in a savory broth until tender.
Nutrition
Calories: 550cal
Carbohydrate: 12g
Protein: 45g
Fat: 35g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
3 hr Cook
3 hr 20 min Total
4 Servings
Ingredients
- 4 pork shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup red wine
- 2 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 300 degrees Fahrenheit.
- Pat the pork shanks dry with paper towels. Season them generously with salt and pepper on all sides.
- In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the pork shanks to the pot and brown them on all sides, about 8-10 minutes total. Remove the shanks and set them aside.
- In the same pot, add the onions, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine reduce by half, about 5 minutes.
- Stir in the chicken broth, diced tomatoes, tomato paste, bay leaves, and thyme. Return the pork shanks to the pot.
- Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to the preheated oven.
- Allow the pork shanks to braise in the oven for about 3 hours, or until the meat is tender and nearly falling off the bone.
- Once done, carefully remove the pot from the oven. Let it cool slightly before serving.
- Garnish with chopped parsley and serve with mashed potatoes or crusty bread to soak up the sauce.
- Enjoy your delicious braised pork shanks!
