Description

Braised pork shanks with white beans is a warming, comforting winter dish.

Ingredients

Scale

1 package of Grass Roots pork shanks
1/4 cup white flour
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne
1/2 white onion, chopped
2 carrots, chopped
1 stalk of celery, chopped
1 cup of white wine
5-6 cups of chicken stock
4 sprigs of fresh thyme
2 bay leafs
1 can of great northern white beans, drained and rinsed

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Instructions

Season pork shanks: In a large bowl, combine flour, salt, pepper, garlic salt and cayenne.
Sear pork shanks: Heat a large pan over high heat with 1 tablespoon olive oil. Add 1-2 shanks at a time, coating completely. Remove from flour, shake off excess and set aside on a plate.
Sautée vegetables: Reheat pan on medium heat and add 1 tablespoon olive oil. Add onion and sautée for 3 minutes until softened. Add carrots and celery and sautée for 2 minutes. Add white wine and let reduce about 5 minutes. Add enough stock to just cover the shanks. Add thyme and bay leaf.
Cook shanks: Cover and cook over low heat, flipping shanks every 20 minutes. Cook shanks for about 3 hours, until shanks are tender and easily come off the bone. Remove shanks from pot and set aside.
Make sauce: Increase heat to medium-high to reduce mixture by 1/2, about 20 minutes. Add beans and heat for about 5 minutes. Serve shanks on a plate with a spoonful or two of beans and sauce.

Prep Time: 20 minutes
Cook Time: 4 hours
Method: Stove top
Cuisine: American

Keywords: braised pork shanks, le creuset, stew, white beans