Braised Pork Shanks with White Beans
Braised Pork Shanks with White Beans is rated
out of
5 by
5.
Prep Time:
25 minutes
Cook Time:
185 minutes
Servings:
4
Order fresh pork foreshanks from your butcher. The shanks become meltingly tender with long, slow cooking in a savory braising liquid.
Ingredients:
- 4 fresh pork foreshanks, each 1 1/2 to 2 lb.
- Salt and freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 2 yellow onions, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4-inch dice
- 2 carrots, peeled and cut into 1/4-inch dice
- 4 garlic cloves, minced
- 2 Tbs. tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 2 Tbs. chopped fresh thyme
- 3 cups low-sodium chicken broth
- 1 cup dry white wine
- 4 cups cooked cannellini beans
Directions:
Preheat an oven to 375°F.
Season the pork shanks with salt and pepper. Dredge the shanks in the flour, shaking off the excess.
In a large braiser over medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10 to 12 minutes total. Transfer to a plate.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, tomato paste, the 1/4 cup parsley and the thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil. Return the shanks to the pan, cover and transfer to the oven. Cook, turning the shanks occasionally, until the meat is fork-tender and almost falls off the bone, 2 1/2 to 3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15 to 20 minutes. Stir in the cooked beans, mashing some of them into the sauce. Garnish the shanks with parsley and serve immediately with the beans and braising juices. Serves 4.
Season the pork shanks with salt and pepper. Dredge the shanks in the flour, shaking off the excess.
In a large braiser over medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10 to 12 minutes total. Transfer to a plate.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, tomato paste, the 1/4 cup parsley and the thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil. Return the shanks to the pan, cover and transfer to the oven. Cook, turning the shanks occasionally, until the meat is fork-tender and almost falls off the bone, 2 1/2 to 3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15 to 20 minutes. Stir in the cooked beans, mashing some of them into the sauce. Garnish the shanks with parsley and serve immediately with the beans and braising juices. Serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
wendy64 from
Amazingly flavorful, tender and easy!
I have never cooked pork shanks before but received a meat box from Porter Road and decided to try this recipe. It was easy and the flavor was outstanding. Highly recommend!
Date published: 2021-03-25
Rated 5 out of
5
by
Eggie from
Amazingly Good
One of the best recipes I’ve ever made and very easy. I used Kurobuta pork shanks from Snake Ricer farms and they melt in your mouth. And the beans are totally delicious with the pork. Highly recommended.
Date published: 2021-02-14
Rated 5 out of
5
by
Lagordon from
Correct temperature?
I was thinking about making this, but the 375 degree temp for a slow braised dish that takes three hours seems excessively high. Surely the liquid would boil off and the meat would overcook. Perhaps you meant 275 degrees? It seems other people have successfully cooked this, but I am still hesitant.
Date published: 2019-05-25
Rated 5 out of
5
by
Brint1049 from
The best pork ever!!
I had a pork shank recently at a local restaurant and wanted to prepare this for a dinner party we had scheduled. I looked for a good recipe online and found this one. WS recipes are always good. This is probably one of the best meals I have ever prepared/eaten. I did not use the beans. I served over a bed of porcini mushroom risotto. The shanks I bought from the butcher were huge (about 2-2 1/2 lbs each). I had the butcher saw them into 2 1/2 inch filets. The meat fell off the bone and the flavors were outstanding.This will be my signature dish!!!
Date published: 2014-10-13
Rated 5 out of
5
by
ZoeInTheKitchen from
Comfort Food at its Finest
I make this all the time! I couldn't find pork foreshanks at my grocery store so I improvised with boneless pork ribs. I found it even better than the shanks because the meat could break down and melt into the sauce.
Date published: 2013-01-30