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Pork Shanks Braised With Garlic


8 garlic cloves
3 sprigs of fresh rosemary
Salt & Pepper
2 ½ - 2 lbs pork shanks (fresh hocks)
Olive oil
1 ½ cups dry white wine
½ cup low-salt chicken broth


  1. The evening before serving, chop garlic cloves together with rosemary.
  2. Add about one tablespoon kosher salt and a generous amount of fresh ground pepper.  
  3. With a sharp knife, poke slits all pork shanks and rub the garlic mixture over the shanks.  Refrigerate overnight.
  4. The next day, wipe most (but not all) of the garlic mixture off of the shanks with a paper towel.  
  5. Heat olive oil in a Dutch oven or large heavy skillet.  Add shanks and brown them well.
  6. Add wine and chicken broth. Bring to a boil, and then lower heat to simmer.  At this point, either put the pan in a 350 degree oven (covered by a lid or foil), or transfer the contents of the pan to a crock pot.  
  7. Cook for about 3 hours, basting regularly and turning the shanks about halfway through.  If liquid evaporates, add more broth.  
  8. When the meat falls off the bone easily, remove the meat and bone.  Discard bone and set the meat aside.
  9. Serve the meat over polenta or mashed potato with a little of the liquid from the pot.  For 5-6 people.