Pork Shank Recipe

Preparation

1. 1

   Preparing the Pork Shank

   Preheat the oven to 325°F (163°C). Season the pork shank with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the pork shank on all sides until browned. Remove the shank and set aside.

2. 2

   Sautéing the Vegetables

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

3. 3

   Braising the Shank

   Return the pork shank to the pot. Add the beef broth, Cabernet Sauvignon, fresh thyme, and bay leaf. Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

4. 4

   Making the Cabernet Pan Jus

   Once the pork shank is done, remove it from the pot and let it rest. Strain the braising liquid into a saucepan and reduce it over medium heat until thickened. Adjust seasoning with salt and pepper to taste.