Jul 14 2026
Restaurants›Augustino's Italian Eatery and Prime Steaks›Braised Pork Shank Boscaiola Recipe

Braised Pork Shank Boscaiola Recipe

Inspired by Augustino's Italian Eatery and Prime Steaks
Time3h
Serves4

Rich fontina polenta, seared greens & a sundried tomato, mushroom, pancetta & rosemary sauce

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Ingredients

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Pork Shank

Sauce

Polenta

Greens

Method

Pork Shank Preparation

  1. 1

    Sear the Pork Shanks

    Season the pork shanks with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the shanks and sear on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add garlic, onion, carrot, and celery. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze and Braise

    Add chicken stock and red wine, scraping up any browned bits from the bottom. Return the pork shanks to the pot and add rosemary. Bring to a simmer, cover, and braise in the oven at 160°C (320°F) for 2 to 3 hours, until tender.

Sauce Preparation

  1. 4

    Cook the Pancetta and Mushrooms

    In a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add garlic and mushrooms, cooking until mushrooms are soft.

  2. 5

    Add Sundried Tomatoes

    Stir in sundried tomatoes and cook for an additional 2-3 minutes. Season with black pepper to taste and set aside.

Polenta Preparation

  1. 6

    Cook the Polenta

    In a saucepan, bring water to a boil. Gradually whisk in the polenta, stirring constantly. Reduce heat and cook for 20-25 minutes or until thickened.

  2. 7

    Finish the Polenta

    Remove from heat and stir in grated Fontina cheese and butter until melted and creamy.

Greens Preparation

  1. 8

    Sauté the Greens

    In a separate skillet, heat olive oil over medium heat. Add mixed greens and sauté until wilted, about 3-4 minutes. Season with salt and black pepper to taste.

Assembly

  1. 9

    Plate the Dish

    On a plate, serve a generous scoop of Fontina polenta, top with the braised pork shank, and drizzle with the sundried tomato and mushroom sauce. Serve sautéed greens on the side.

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