Pork Shank Recipe

Prepare the Pork Shank

Preheat your oven to 300°F (150°C). Season the pork shank generously with salt and black pepper.

Sear the Shank

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the pork shank and sear on all sides until browned, about 4-5 minutes per side. Remove the shank and set aside.

Sauté the Vegetables

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

Add Broth and Herbs

Return the pork shank to the pot. Pour in the broth, add mushrooms, thyme, and bay leaf. Bring to a simmer.

Slow Roast

Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 to 4 hours, or until the meat is tender and falling off the bone.

Cook Potatoes and Vegetables

In the last 30 minutes of cooking, add the chopped potatoes to the pot. In a separate pot, steam or boil the seasonal vegetables until tender.

Serve

Once the pork shank is done, remove it from the pot and let it rest for a few minutes. Strain the sauce and serve it over the pork shank along with the potatoes and seasonal vegetables.