Description
Braised pork shanks with white beans is a warming, comforting winter dish.
Ingredients
Scale
2 lbs of pork shanks, about 2–3 shanks
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne
1/2 white onion, chopped
1 glove of garlic, minced
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. Add 1 shank at a time, coating completely with flour mixture. Remove from flour, shake off excess and set aside on a plate.
- Sear pork shanks: Heat a large pan over high heat with 1 tablespoon olive oil. Add shanks and sear until browned on the outside, about 4-5 minutes per side. Remove shanks and set aside.
- Sauté vegetables: Reheat pan on medium heat and add 1 tablespoon olive oil. Add onion and sauté for 3 minutes until softened. Add carrots and celery and sauté for 2 minutes. Add white wine and let reduce about 5 minutes. Add shanks back to pot and just 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
