braised pork shank recipe
The Best braised pork shank recipe
What I love most about this recipe is how simple it is, even though it tastes like it took hours of work. The pork shank is full of collagen, which breaks down during the slow braise, making the meat incredibly tender and the broth thick and flavorful. Plus, it’s packed with protein and iron, so it’s as nourishing as it is delicious. I usually make a big batch because it reheats beautifully, and leftovers taste even better the next day. Whether I’m feeding my family or hosting friends, this dish always gets rave reviews.
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Braised Pork Shank with Aromatic Herbs
Tender, fall-off-the-bone pork shank braised in a rich, aromatic broth with herbs and vegetables. This hearty dish is perfect for a comforting family meal and pairs beautifully with mashed potatoes or crusty bread.
🥘Ingredients
- 4 pork shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups dry red wine (or substitute with beef broth)
- 3 cups chicken or beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp whole black peppercorns
- Fresh parsley, chopped
- Lemon zest
👨🍳Directions
-
1
Preheat your oven to 325°F (165°C). Pat the pork shanks dry with paper towels and season generously with salt, black pepper, and smoked paprika on all sides. -
2
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork shanks on all sides until deeply browned, about 4-5 minutes per side. Remove the shanks and set them aside on a plate. -
3
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant. -
4
Pour in the red wine (or broth substitute) and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits. Let the liquid reduce by half, about 5 minutes. -
5
Stir in the tomato paste, then add the broth, rosemary, thyme, bay leaves, and peppercorns. Return the pork shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer. -
6
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the pork is fork-tender and nearly falling off the bone. Check occasionally to ensure the liquid hasn’t evaporated too much; add a splash of broth if needed. -
7
Once the pork is done, carefully remove the shanks from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid. -
8
Simmer the strained liquid over medium heat for 10-15 minutes until it thickens slightly into a rich sauce. Taste and adjust seasoning with salt and pepper if needed. -
9
Serve the pork shanks hot, drizzled with the reduced braising sauce. Garnish with fresh parsley and lemon zest if desired. Pair with mashed potatoes, polenta, or crusty bread to soak up the sauce.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Tongs
- Chef’s knife
- Cutting board
- Measuring spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Braised Pork Shank with Aromatic Herbs Works
❓ Frequently Asked Questions About Braised Pork Shank with Aromatic Herbs
1. What cut of pork is best for braised pork shank?
The best cut for braised pork shank is the pork shank itself, which comes from the lower leg of the pig. It’s rich in connective tissue and collagen, making it ideal for slow braising as it becomes tender and flavorful. If pork shank isn’t available, you can substitute with pork shoulder (butt) or pork hock, though the texture may vary slightly.
2. How long should I braise pork shank for it to be tender?
Pork shank typically needs 2 to 3 hours of braising at a low simmer to become fork-tender. The exact time depends on the size of the shank—larger pieces may take up to 3.5 hours. The meat should easily pull apart when done. For best results, check occasionally and add liquid if needed to prevent drying out.
3. Can I make braised pork shank in a slow cooker or Instant Pot?
Yes! For a slow cooker, cook on low for 6-8 hours or high for 4-5 hours. For an Instant Pot, use the pressure cook function for 45-50 minutes on high pressure, followed by a natural release. Both methods work well, though the stovetop braising method allows for better caramelization of the sauce.
4. What’s the best way to thicken the braising liquid?
To thicken the braising liquid, you can:
– Simmer uncovered at the end to reduce the sauce naturally.
– Mix 1 tbsp cornstarch with cold water and stir into the liquid, then simmer until thickened.
– Blend a portion of the sauce (after removing the meat) and stir it back in for a richer texture.
– Add a roux (butter + flour) at the beginning of cooking for a deeper flavor.
5. How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat:
– Stovetop: Warm gently in a pot with a splash of broth or water, covered, until heated through.
– Microwave: Heat in 30-second intervals, stirring in between.
– Oven: Cover with foil and bake at 300°F (150°C) for 15-20 minutes until hot. Avoid overcooking to prevent dryness.