Pork Shank recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Nicola's Ristorante Restaurant›Pork Shank Recipe

Pork Shank Recipe

Inspired by Nicola's Ristorante Restaurant
Time2h 30m
Serves4

Braised pork shank in a port wine. Served with fresh sauteed spinach, mushrooms and potatoes

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Ingredients

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Pork Shank

Sides

Method

Cooking the Pork Shank

  1. 1

    Sear the Pork

    In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shank with salt and pepper. Sear the pork shank on all sides until browned, about 4-5 minutes per side. Remove and set aside.

  2. 2

    Sauté Aromatics

    In the same pot, add the chopped onion and garlic. Sauté until translucent, about 3-4 minutes.

  3. 3

    Deglaze

    Pour in the port wine and beef broth, scraping up any browned bits from the bottom of the pot.

  4. 4

    Braise the Pork

    Return the pork shank to the pot. Add bay leaves and thyme. Bring to a simmer, cover, and reduce heat to low. Braise for about 2-2.5 hours, until the meat is tender.

Preparing the Sides

  1. 5

    Cook Potatoes

    In a separate pot, boil diced potatoes in salted water until tender, about 15 minutes. Drain and set aside.

  2. 6

    Sauté Spinach and Mushrooms

    In a skillet, melt butter over medium heat. Add sliced mushrooms and cook until browned, about 5 minutes. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Serving

  1. 7

    Plate the Dish

    Remove the pork shank from the pot and slice. Serve with the sautéed spinach, mushrooms, and potatoes on the side. Drizzle some of the braising liquid over the pork for extra flavor.

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