Teresa's Recipes
Braised Pork Shank
Dive into a culinary experience that transcends time with this exquisite braised pork shank, a dish that has graced the tables of rustic European homes for centuries. Each succulent bite reveals tender, fall-off-the-bone meat bathed in a rich, velvety sauce made from deep red wine and aromatic herbs. Accompanied by a colorful medley of slowly softened vegetables, this heartwarming dish is perfect for cozy family gatherings or special celebrations, evoking the warmth of home-cooked meals and the joy of sharing good food with loved ones.
Ingredients
- 4 (about 2 pounds total) Pork shanks
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 1, chopped Onion
- 1, chopped Carrot
- 2 stalks, chopped Celery
- 4 cloves, minced Garlic
- 1 cup (preferably a dry variety) Red wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 3 sprigs Fresh thyme
- 2 Bay leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Calories: 550
- Fat: 30g
- Carbs: 20g
- Protein: 50g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Preheat the oven to 325°F (160°C).
- Generously season the pork shanks with salt and black pepper on all sides, ensuring a flavorful crust.
- 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.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté the vegetables until softened and aromatic, about 5-7 minutes.
- Stir in the tomato paste and cook for an additional minute to enhance the depth of flavor.
- 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.
- Add the beef broth, bay leaves, and fresh thyme to the pot, bringing the mixture to a gentle simmer.
- 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.
- 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.
- 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.
- Serve the braised pork shanks with the rich sauce and vegetables from the pot, garnished with additional thyme if desired.
Tips
- For added depth, consider marinating the pork shanks in the red wine and herbs overnight before cooking.
- Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.