These braised pork shanks with white beans are an elegant twist on classic pork and beans. This one-pot dish is warming, comforting and so easy to make!
I made these Thanksgiving weekend and had originally planed to cook them in the oven but I forgot that we had a spillover on Thanksgiving that hadn’t been cleaned up yet. I decided to cook the shanks on the stovetop in a Le Creuset which worked surprisingly well. The shanks turned out tender and fell off the bone.
Grass Roots shanks are big which meant we had leftovers. I used a fork to pull the meat off the shanks to use in tacos the next days. Delicious!
Step 1: Season pork shanks
In a large bowl, combine flour, salt, pepper, garlic salt and cayenne.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Make sauce
Increase heat to medium-high to reduce mixture by ½, 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.
Braised pork shanks with white beans
- Total Time: 4 hours 20 minutes
- Yield: 4 1x
Description
Braised pork shanks with white beans is a warming, comforting winter dish.
Ingredients
1 package of Grass Roots pork shanks
¼ cup white flour
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne
½ 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
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 ½, 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
This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.
I love this recipe! It’s really easy to make. I find it easier to cook mine in the oven instead for a few hours though, but like this stove top alternative if needed.
These were my favorite this winter. I made several times and they always came out delicious.
So glad you enjoyed these!