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Braised Pork Shanks

Featured in the Honolulu Star-Advertiser on January 8, 2020.

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Ingredients:

Braised Pork Shanks

  • 1/2 cup flour
  • 2 tablespoons chili powder
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground pepper
  • 6 pork shanks, about 1 1/2 pounds each
  • 4 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 medium celery ribs, chopped
  • 6 cloves garlic, minced
  • 1 cup white cooking wine
  • 6 cups low-sodium chicken broth
  • 3 rosemary sprigs
  • 2 bay leaves
  • 2 thyme sprigs

Directions:

  1. In a large resealable plastic bag, combine flour, chili powder, salt and pepper.
  2. Add shanks, one at a time, and shake to coat thoroughly.
  3. In a large skillet, heat 2 tablespoons oil on medium-high heat.
  4. Add 3 shanks and cook until browned on each side, about 10 minutes.
  5. Transfer shanks to Dutch oven.
  6. Wipe skillet and brown remaining 3 shanks in remaining oil; lower heat if necessary.
  7. Transfer remaining shanks to Dutch oven.
  8. Add onion, carrots, celery, and garlic to the skillet; cook over medium heat until softened, about 5 minutes.
  9. Add wine and bring to a boil.
  10. Simmer until slightly reduced, about 2 minutes.
  11. Pour vegetable mixture over shanks.
  12. Add broth, rosemary, bay leaves and thyme; bring to a boil.
  13. Cover; cook over medium-low heat for 2 1/2 hours, or until very tender.
  14. Turn shanks every 30 minutes to keep them submerged in the liquid.
  15. Transfer to a large, deep platter, cover and keep warm.
  16. Strain liquid, pressing liquid out of solids; discard solids; return liquid to the Dutch oven and boil until reduced to 4 cups, about 20 minutes.
  17. Spoon off fat, pour gravy over braised shanks and serve.

Serves 6.

Approximate Nutrient Analysis per serving:
900 calories, 53 g fat, 16 g saturated fat, 235 mg cholesterol, greater than 1400 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g sugar, 77 g protein

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