Braised Pork Shank Recipe

Prep and season

Pat pork shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each shank with the flour, shaking off excess.

Sear

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add 3 tbs vegetable oil. When shimmering, add shanks (work in batches if necessary) and brown on all sides, about 4–5 minutes per side, until deeply caramelized. Transfer browned shanks to a plate and set aside.

Cook aromatics

Reduce heat to medium, add 2 tbs butter to the pot. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Build flavor

Stir in 3 tbs tomato paste and cook 2 minutes, scraping browned bits from the bottom of the pot. Pour in 1 cup dry white wine to deglaze, scraping the bottom to release fond; simmer until the wine is reduced by about half, 3–5 minutes.

Add liquids and herbs

Return the seared shanks to the pot, nestling them into the vegetables. Pour in 4 cups low-sodium chicken (or beef) stock until the shanks are about two-thirds submerged. Add 4 thyme sprigs, 2 bay leaves, 1 tsp whole black peppercorns, and 1 tsp red pepper flakes (if using). Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until the meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once after 1 hour to ensure liquid level is adequate; add up to 1/2 cup hot water or stock if it looks too low.

Reduce sauce and adjust seasoning

Carefully transfer the shanks to a serving platter and tent with foil. Skim any fat from the surface of the braising liquid. Place the pot with the liquid on the stovetop over medium-high heat and simmer until reduced and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Optional thickening

If a thicker sauce is desired, make a slurry by whisking 1 tbs cornstarch with 2 tbs cold water until smooth. Whisk the slurry into the simmering sauce and cook 1–2 minutes until glossy and thickened.

Serve

Spoon the sauce and braised vegetables over the pork shanks. Sprinkle with 1 tbs chopped fresh parsley and a little lemon zest if using. Serve hot over mashed potatoes, polenta, or buttered noodles.