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Category: Pork
Prep Time: Cook Time: Total Time:
1/2 cup flour
2 tbsp chile powder
Kosher salt and freshly ground pepper
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs
In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tbsp each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
In a large skillet, heat 2 tbsp of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tbsp of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they are mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.
MAKE AHEAD: can be refrigerated for up to 2 days.
NOTE: Do not let the liquid boil or it will toughen the meat.
To make Pulled Pork Quesadillas: Reserve 2 pork shanks and 1/2 cup of pork gravy.
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BRAISED PORK SHANKS
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Category: Pork
Prep Time: Cook Time: Total Time:
1/2 cup flour
2 tbsp chile powder
Kosher salt and freshly ground pepper
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs
In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tbsp each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
In a large skillet, heat 2 tbsp of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tbsp of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they are mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.
MAKE AHEAD: can be refrigerated for up to 2 days.
NOTE: Do not let the liquid boil or it will toughen the meat.
To make Pulled Pork Quesadillas: Reserve 2 pork shanks and 1/2 cup of pork gravy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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