Braised Pork Shanks
Recipe GLPR0b07a0d1e02425
Tender, fall-apart pork shanks slowly braised in a rich broth infused with white wine, aromatic vegetables, and fresh herbs. The meat becomes succulent and richly flavored as it cooks low and slow in this classic American comfort dish.
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Ingredients
1/2 cup all-purpose flour
2 tablespoons chile powder
Kosher salt
Freshly ground black pepper
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs
Directions
Preheat oven to 325°F. In a shallow bowl, combine the all-purpose flour, chile powder, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir to blend evenly.
Pat the pork shanks dry with paper towels. Coat each shank completely on all sides with the flour mixture, shaking off any excess.
Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding, brown the pork shanks on all sides, about 3-4 minutes per side. Transfer the browned shanks to a plate and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and stir constantly for about 1 minute until fragrant.
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Return the browned pork shanks to the pot. Pour in the chicken stock until the shanks are just covered or nearly submerged. Add the rosemary sprigs, bay leaves, and thyme sprigs. Bring the liquid to a simmer.
Cover the pot with a lid and transfer it to the preheated 325°F oven. Braise for about 3 hours, or until the pork is very tender and the meat is beginning to fall off the bone.
Remove the pot from the oven and transfer the pork shanks to a serving platter. Remove and discard the rosemary sprigs, bay leaves, and thyme sprigs.
Place the pot on the stovetop over medium-high heat. Simmer the braising liquid for 10-15 minutes to reduce and concentrate the flavors. Season with additional salt and pepper to taste.
Pour the reduced braising liquid with vegetables over the pork shanks and serve hot.
