Braised Pork Shanks

Active time: 1 hour
Total time: 3 hours 30 minutes
Serves: 6

Why this braised pork shanks recipe works

• Braising is among the finest methods for cooking pork shanks: it leaves the meat meltingly tender rather than chewy.
• Infused with herbs and aromatics, the braising liquid serves two purposes - once the pork is cooked, reduce the stock to create a gravy.
• Any leftover meat is exceptionally versatile, whether used in sandwiches, pasta sauces or other dishes.

Texas chef Tim Love likes to cook with generous, adaptable cuts of meat, including these pork shanks. He coats them in seasoned flour and browns them well before braising them in a fragrant mixture of stock and white wine. Fresh rosemary and thyme sprigs, onion, garlic and further aromatics give the cooking liquid its bold flavour. After the pork has braised gently for 2 1/2 hours or longer, Love strains the richly flavoured liquid and reduces it to a savoury gravy to serve alongside.

What are pork shanks?

Pork shanks are a reasonably priced cut taken from the lower section of a pig’s front leg. Their pleasing fat content helps the meat stay moist, although the plentiful connective tissue can make them tough if they are cooked improperly. Cooked correctly, though, pork shanks are succulent and full of flavour. Love considers a long, slow braise, such as the one in this recipe, the ideal approach because it breaks down the collagen in that connective tissue. He cautions against allowing the liquid to boil, as this will make the meat tough.

A note from the Food & Wine Test Kitchen

Love also offered his preferred use for leftovers: pull the meat into shreds, then make pulled-pork tortillas with softened onions, peppers and cheese. He favours goat’s cheese for its tangy character.

Suggested wine pairing

The herb-packed braising liquid for these shanks is an excellent match for a Chilean Cabernet Sauvignon with a similarly herbal note.

Ingredients

• 120 ml plain flour
• 2 tablespoons chilli powder, such as ancho or paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 6 pork shanks (about 680 g each)
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 medium celery sticks, chopped
• 6 garlic cloves, finely chopped
• 240 ml dry white wine
• 1.4 litres chicken stock or low-sodium broth
• 3 rosemary sprigs
• 2 bay leaves
• 2 thyme sprigs

Method

1. Put the flour, chilli powder, 1 tablespoon of salt and 1 tablespoon of pepper into a large, heavy-duty resealable plastic bag. Add the pork shanks individually, shaking each one until thoroughly coated.

2. Warm 2 tablespoons of the olive oil in a frying pan over a medium-high heat until shimmering. Add 3 pork shanks and brown them all over, for about 10 minutes. Move the browned shanks to a large Dutch oven or heavy lidded casserole. Wipe out the frying pan, then brown the other three shanks in the remaining 2 tablespoons of olive oil, reducing the heat if needed. Transfer these shanks to the Dutch oven.

3. Put the onion, carrots, celery and garlic into the frying pan and cook over a moderate heat for about 5 minutes, until softened. Pour in the wine and bring it to the boil, then simmer for roughly 2 minutes, until slightly reduced. Tip the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper, and bring to the boil. Nestle the pork shanks into the liquid so they are largely covered. Cover the pan and cook over a medium-low heat for 2 1/2 hours, or until the meat is exceptionally tender. Turn the shanks every 30 minutes to keep them immersed in the liquid. Place the braised shanks on a large deep serving platter, cover and keep warm.

4. Strain the cooking liquid, pressing firmly on the solids, then discard the solids. Return the liquid to the Dutch oven and boil for about 20 minutes, until reduced to 950 ml. Skim away the fat, spoon the pork gravy over the braised shanks and serve.

Make ahead

This recipe may be prepared ahead and refrigerated for up to 2 days.

Originally published: September 2006