Braised Pork Shank

Ingredients

Pork shanks

4 (about 2 pounds total)

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Onion

1, chopped

Carrot

1, chopped

Celery

2 stalks, chopped

Garlic

4 cloves, minced

Red wine

1 cup (preferably a dry variety)

Beef broth

2 cups

Tomato paste

2 tablespoons

Fresh thyme

3 sprigs

Bay leaves

2

Instructions

1. Preheat the oven to 325°F (160°C).
2. Generously season the pork shanks with salt and black pepper on all sides, ensuring a flavorful crust.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the pork shanks, searing them until browned on all sides, approximately 8-10 minutes. Remove the shanks from the pot and set aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté the vegetables until softened and aromatic, about 5-7 minutes.
5. Stir in the tomato paste and cook for an additional minute to enhance the depth of flavor.
6. Pour in the red wine, using a wooden spoon to scrape the bottom of the pot and release any flavorful browned bits stuck to the bottom.
7. Add the beef broth, bay leaves, and fresh thyme to the pot, bringing the mixture to a gentle simmer.
8. Return the seared pork shanks to the pot, ensuring they are fully submerged in the savory liquid. Cover the pot with a lid and carefully transfer it to the preheated oven.
9. Braise the pork shanks for approximately 2.5 to 3 hours, or until the meat is tender and can be easily pulled apart with a fork.
10. Once cooked, remove the pot from the oven, letting the pork shanks rest for 10 minutes before serving. This allows the juices to redistribute within the meat.
11. Serve the braised pork shanks with the rich sauce and vegetables from the pot, garnished with additional thyme if desired.