Braised Pork Shanks with White Beans
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.