Braised Pork Shanks

Active time: 1 hour
Total time: 3 hours 30 minutes
Serves: 6

• Braising is an ideal method for pork shanks: it leaves the meat so tender it falls from the bone, rather than becoming chewy.
• The stock, perfumed with herbs and aromatics, has two uses: once the pork is cooked, reduce it to create a gravy.
• Any leftovers are exceptionally versatile, working well in sandwiches, pasta sauces and more.

Texas chef Tim Love likes cooking with substantial, adaptable cuts of meat, including these pork shanks. He coats them in seasoned flour, sears them until deeply browned, then braises them in a fragrant mixture of stock and white wine. Fresh rosemary and thyme sprigs, onion, garlic and further aromatics give the braising liquid its robust flavour. Once the pork has cooked slowly over a low heat for 2 1/2 hours or longer, Love strains the liquid and reduces it to make a rich gravy for serving.

What are pork shanks?

Pork shanks are an economical cut taken from the lower section of a pig’s front leg. Their fat content helps keep the meat moist, although their plentiful connective tissue can make them tough if they are cooked the wrong way. Prepared correctly, though, pork shanks are juicy and full of flavour. Love considers a long, gentle braise, as used in this recipe, the best approach because it breaks down the collagen in that connective tissue. He advises against letting the liquid boil, as this will make the meat tougher.

Note from the Food & Wine Test Kitchen

Love’s preferred use for leftovers is to shred the meat and turn it into pulled-pork tortillas with softened onions, peppers and cheese. He favours goat’s cheese for its tangy flavour.

Suggested pairing

The herb-rich braise for these pork shanks is an excellent match for a Chilean Cabernet Sauvignon with a similarly herbal character.

Ingredients

• 60 g plain flour
• 2 tablespoons chilli powder, such as ancho chilli powder or paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 6 pork shanks (about 680 g each)
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 medium celery sticks, chopped
• 6 garlic cloves, minced
• 240 ml dry white wine
• 1.4 litres chicken stock or low-salt chicken broth
• 3 rosemary sprigs
• 2 bay leaves
• 2 thyme sprigs

Directions

1. Put the flour, chilli powder, and 1 tablespoon each of salt and pepper into a large, strong resealable plastic bag. Add the pork shanks individually, shaking each one well to coat it completely.

2. Warm 2 tablespoons of the olive oil in a frying pan over a medium-high heat until shimmering. Add 3 pork shanks and brown them all over, for about 10 minutes. Move the browned shanks to a large casserole dish. Wipe the frying pan clean, then brown the remaining 3 pork shanks in the final 2 tablespoons of olive oil, reducing the heat if needed. Add them to the casserole dish.

3. Place the onion, carrots, celery and garlic in the frying pan and cook over a medium heat until softened, about 5 minutes. Pour in the wine and bring it to the boil, then simmer for about 2 minutes, until slightly reduced. Tip the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper, and bring to the boil. Nestle the pork shanks into the liquid so they are mostly covered. Cover and cook over a medium-low heat for 2 1/2 hours, or until the meat is very tender. Turn the shanks every 30 minutes to keep them immersed in the liquid. Transfer the braised shanks to a large, deep serving dish, cover and keep warm.

4. Strain the cooking liquid, pressing firmly on the solids, then discard the solids. Pour the liquid back into the casserole dish and boil for about 20 minutes, until reduced to 950 ml. Skim away the fat, spoon the pork gravy over the braised shanks and serve.

Make ahead

You can prepare this recipe in advance and refrigerate it for up to 2 days.

Originally appeared: September 2006