This comforting braised pork shanks "country-style recipe" is packed with amazing flavors from the tender meat, veggies, and broth. It's the perfect no-fuss meal and everything is slow-cooked in the same pot!
1cupAll-purpose flourseasoned with sea salt and black pepper to dredge the pork shanks
1cupCarrotchopped
1cupRed onionchopped
1cupCelerychopped
2cupsBaby potatoes
2tablespoonsTomato paste
2½cupsChicken stock
12ouncesStout beeror porter beer
5clovesGarlicchopped
2sprigsFresh rosemaryfor garnish
2sprigsThymefor garnish
1teaspoonBlack pepper
1teaspoonSalt
2tablespoonsVegetable oil
Instructions
Set a large Dutch oven or oven-proof pot over medium-high heat with 2 tablespoons of vegetable oil and sear the pork shanks for about 2 minutes on each side. Once seared on all sides, remove the pork shanks from the pan and set aside until needed.
Reduce the temperature to medium heat and add the chopped vegetables and baby potatoes to the pot, cooking for several minutes until slightly softened.
Next, add the beer and scrape the bottom to deglaze the pan.
Add the stock, freshly chopped herbs, tomato paste, salt, and pepper. Stir everything together and cook for 5 minutes.
Spoon half of the vegetables and broth into a bowl, and add the pork shanks back into the pot.
Pour the vegetables and broth over the shanks, making sure not to completely cover them with liquid. The shanks should be covered with ⅔ of the liquid and vegetables. Tip: Cover the Dutch oven with a lid and place it in the preheated oven for 3 hours.
Check the braised pork shank to see if it is fork tender, and skim off any fat from the top of the liquid.
Serve the braised pork shanks over mashed potatoes or rice with the gravy and vegetables and garnish with freshly chopped herbs. Enjoy!
Recipe Notes
Don't completely cover the pork shanks!When you slow braise meat, you should only cover it with two-thirds of the liquid so that you have a stronger flavored gravy rather than a weaker one. The meat will also add extra juices to the braising liquid during cooking.Check the temperatureAlways check the internal temperature of your pork shanks with a meat thermometer. The pork should be tender and have an internal temperature of 165°F before serving.Strain the gravyIf you want a smooth gravy, you can strain the liquid after cooking before serving. This will remove any herbs or vegetables that may have been left behind.Let the dish sitAfter cooking, allow your pork shanks to rest for 10 minutes before serving. This helps reabsorb some of the juices and make them even more tender.