Jul 17 2026
Restaurants›M'tucci's Twenty-Five›Braised Red Wine Braised Sackett Farm Pork Shanks Recipe

Braised Red Wine Braised Sackett Farm Pork Shanks Recipe

Inspired by M'tucci's Twenty-Five
Time3h 30m
Serves4

Gorgonzola Creamy Polenta, Sautéed Garlic Spinach

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Ingredients

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Pork Shanks

Gorgonzola Creamy Polenta

Sautéed Garlic Spinach

Method

Braised Pork Shanks

  1. 1

    Prepare the Pork Shanks

    Season pork shanks with salt and black pepper. In a large dutch oven, heat olive oil over medium-high heat. Sear the pork shanks on all sides until browned. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and sauté for another minute.

  3. 3

    Deglaze and Braise

    Pour in red wine and scrape the bottom of the pot to deglaze. Bring to a boil, then add beef broth, thyme, bay leaves, and pork shanks back into the pot. Cover and simmer on low heat for 2-3 hours until the meat is tender.

Gorgonzola Creamy Polenta

  1. 4

    Cook Polenta

    In a saucepan, bring water to a boil. Gradually whisk in polenta, stirring constantly. Reduce heat and cook for about 30 minutes until thickened.

  2. 5

    Add Gorgonzola and Butter

    Remove from heat and stir in Gorgonzola cheese and butter until melted and creamy. Season with salt to taste.

Sautéed Garlic Spinach

  1. 6

    Sauté Spinach

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with salt to taste.

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