Braised Pork Shank with Vegetables

Ingredients

• 1 pork shank (approximately 1.5 kg / 3.3 lbs) 1 pork shank (approximately 1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (470 ml) chicken or vegetable broth 2 cups (470 ml) chicken or vegetable broth
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Season the pork shank generously with salt and pepper.
3. 3.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the pork shank on all sides until golden brown. Remove from the pot and set aside.
5. 5.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are slightly softened.
6. 6.
   Deglaze the pot with red wine, scraping the bottom to release any browned bits.
7. 7.
   Add the chicken or vegetable broth, rosemary sprigs, and bay leaves to the pot.
8. 8.
   Return the pork shank to the pot, ensuring it is partially submerged in the liquid.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Braise the pork shank for approximately 3 hours, or until the meat is tender and easily pulls away from the bone.
11. 11.
    Remove the pot from the oven and let the pork shank rest for a few minutes before serving.
12. 12.
    Serve the braised pork shank with the vegetables and a ladle of the flavorful sauce.

Treat your ingredients with care...

• Pork Shank — Make sure to choose a pork shank with a good amount of meat and connective tissue, as this will contribute to the tenderness and flavor of the dish.
• Red Wine — Opt for a dry red wine with medium body, such as Chianti or Merlot, to enhance the flavors of the braising liquid.
• Fresh Rosemary — Use fresh rosemary sprigs to infuse the dish with its aromatic flavor. If unavailable, dried rosemary can be used, but in smaller quantities.

Tips & Tricks

• For an extra depth of flavor, marinate the pork shank in the red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, remove the pork shank from the pot once cooked and simmer the remaining liquid on the stovetop until it reaches the desired consistency.
• Serve the braised pork shank with creamy polenta or mashed potatoes to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Garnish the braised pork shank with freshly chopped parsley for a pop of color and freshness. Serve it alongside the vegetables and sauce, allowing guests to help themselves to the tender meat and flavorful accompaniments.

Presentation advice

Present the braised pork shank on a large platter, surrounded by the colorful vegetables. Drizzle some of the sauce over the meat and vegetables for an enticing presentation. Serve with a side of creamy polenta or mashed potatoes.