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Pork Shanks Braised With Vegetables


1 ½ - 2 lbs pork shank
Salt & Pepper
5-6 cloves garlic, minced
1 sprig of rosemary, leaves only
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
4 Tbsp butter
2 cups dry white wine
1 Tbsp flour


  1. Preheat the oven to 400 degrees.  
  2. Season one 1½–2 lb. pork shank with salt and pepper.  
  3. Mash together garlic and the rosemary and rub the mixture onto the shank.  
  4. Place the pork shank in a Dutch oven or other heavy pot.
  5. Add onion, carrot, celery, and butter.  Place in oven and roast, turning a couple of times, until the shanks are browned.  
  6. Add dry white wine to the pot and cover with a lid or foil.  
  7. Reduce the temperature to 325 degrees and cook for about 3 hours, basting regularly and turning the shanks about halfway through. If the liquid evaporates, add water.  
  8. When the meat falls off the bone easily, remove the meat and bone.  Discard bone and set the meat aside.
  9. Bring juices in pot to simmer on stove top and whisk flour into the hot pan juices.  
  10. Sieve to remove vegetables and serve with the meat from the shanks, preferably over polenta or mashed potatoes. For 3-4 people.