braised pork shank recipe
The Best braised pork shank recipe
I love this recipe because it’s forgiving yet impressive. You don’t need fancy ingredients or a Michelin-star kitchen to pull it off; just a little patience and a slow cooker or Dutch oven does the trick. The pork becomes so tender that it practically melts, and the braising liquid—packed with garlic, soy sauce, and a touch of vinegar—adds depth without being heavy. It’s a dish that’s easy to scale up for a crowd or down for two, making it perfect for holidays, game days, or just a cozy Sunday supper. Plus, it’s a great way to use up those extra shanks you might have in the freezer, turning them into something truly special.
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Classic Braised Pork Shank with Red Wine Sauce
Tender pork shanks slow-cooked in a rich, slightly sweet red wine sauce until fall-apart tender. Perfect for a comforting weeknight meal with crispy skin and a velvety finish.
🥘Ingredients
- 3 lbs pork shanks (bone-in)
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
- 1 cup dry red wine
- 1 cup beef broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped kale
- 1 tsp dried thyme
- 1 bay leaf
👨🍳Directions
-
1
Pat pork shanks dry with paper towels and season generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the pork on all sides (about 5 minutes total), then remove and set aside. -
2
In the same Dutch oven, sauté onion, garlic, carrots, and celery until softened (about 5 minutes). Stir in tomato paste and cook for 1 minute to deepen the flavor. -
3
Pour in red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes until the liquid reduces slightly. Add beef broth, thyme, and bay leaf. Return pork shanks to the pot. -
4
Cover and transfer the Dutch oven to a preheated 300°F oven. Braise for 1 hour 15 minutes, or until pork shanks reach an internal temperature of 165°F. -
5
Remove bay leaf. Stir in chopped kale and cook for another 10 minutes until tender. Adjust seasoning if needed.
🔧Equipment
- Large Dutch oven
- Cutting board
- Knife
- Measuring cups
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Braised Pork Shank with Red Wine Sauce Works
❓ Frequently Asked Questions About Braised Pork Shank with Red Wine Sauce
How long should I marinate the pork shanks before braising?
Marinate the pork shanks for at least 4 hours, up to an overnight soak in a mixture of soy sauce, garlic, ginger, and a splash of vinegar. This helps tenderize the meat and infuse more flavor, but you can skip marination if you’re short on time—just start braising directly after seasoning.
Can I use frozen pork shanks instead of fresh?
Yes, frozen shanks work perfectly. Thaw them overnight in the fridge, then proceed with the recipe as usual. Frozen meat may require slightly longer cooking time, so check the edges for doneness around 1.5 to 2 hours into the braise.
What’s the trick to keeping the pork tender?
The key is patience and low heat. Braise the shanks at 300°F (150°C) until they’re fork-tender, which usually takes about 2.5 to 3 hours. If the liquid reduces too quickly, cover the pot with foil to slow the process. Avoid overcrowding the pot—leave space so the meat doesn’t steam instead of braise.
How do I adjust the sauce if it’s too thick or thin?
For a thinner sauce, add a splash of water or broth at the end of cooking. For a thicker sauce, simmer uncovered for 10–15 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until thickened. Avoid over-stirring, as it can break down the meat’s texture.
Can I make this recipe ahead of time?
Absolutely. Assemble the braised pork shanks, cover, and refrigerate for up to 2 days before serving. Reheat gently in the oven at 325°F (165°C) for 15–20 minutes, adding a splash of liquid if needed to prevent drying out.
