Braised Pork Shank Recipe

Braised Pork Shanks

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6 Reviews

Chef Tim Love sears his pork shanks until they're nicely browned, then braises them in an aromatic stock that reduces into a flavorful gravy for serving.

Tim Love

Updated on August 17, 2023

Active Time:

1 hr

Total Time:

3 hrs 30 mins

Yield:

6 servings

Red wine, rosemary, and garlic give the pork unbeatable flavor in this long-braised dish.

Frequently asked questions

What is a pork shank?

Pork shanks come from the front, lower leg of the pig. They have a high fat content, which keeps the meat moist as it cooks; an abundance of connective tissue and collagen contributes to their rich flavor.

Is pork shank a good cut of meat to cook?

Because budget-friendly pork shanks come from an actively used part of the animal, they can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. Tim Love says the best way to cook them is in a long, slow braise, as in his recipe here. Don't let the liquid boil, he warns, or it will toughen the meat.

Notes from the Food & Wine Test Kitchen

This recipe demands patience while the meat cooks, but once you've prepped the ingredients and seared the shanks, it's largely a hands-off affair. You'll want to turn them every half hour as they braise to keep the shanks submerged in the liquid.

Make ahead

The recipe can be made in advance and refrigerated for up to 2 days.

Suggested pairing

The herb-filled braise for these shanks pairs terrifically with a Chilean Cabernet Sauvignon that has a similar herbal edge.

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Ingredients

1/2 cup all-purpose flour
2 tablespoons chile powder
1 tablespoon kosher salt, plus more to season
1 tablespoon freshly ground black pepper, plus more to season
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil, divided
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

In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add three of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining three pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
Add the onion, carrots, celery, and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves, and thyme; season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter; cover and keep warm.
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks, and serve.