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White Wine Braised Pork Shanks
Skinless pork shanks slow-cooked with white wine, vegetables and thyme.
Cook 180 min. Total 180 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Baking / Roasting

The Story Behind the Recipe

One day I wanted to cook pork shank a little differently, so I tried this version with white wine, vegetables and thyme. Browning the meat first builds the flavour, then the covered roasting dish takes over. The pork slowly becomes tender while the vegetables combine with its juices. At the end, you can blend them into a smooth sauce that is every bit as enjoyable as the shanks themselves.

The Technique

  • Brown the meat and keep every bit of liquid from deglazing.
  • Cook covered at 160°C for approximately 3 hours, until the shanks are tender.
Ingredients

  • Skinless pork shanks: 2, approximately 750 g each

  • Onion: 1, chopped

  • Garlic: 2 cloves

  • Carrots: 3, chopped

  • White wine: for deglazing and cooking

  • Beef stock or a stock cube: to taste, adjusting salt accordingly

  • Olive oil: for sautéing

  • Smoked paprika, thyme, salt and black pepper: to taste

Steps

Method

  1. Season the shanks all over with salt, pepper and smoked paprika.

  2. Heat olive oil and brown the meat on all sides. Transfer to a covered roasting dish.

  3. Deglaze the pan with a little white wine, scraping the base, and reserve the liquid.

  4. Add more olive oil and sauté the onion, garlic and carrots. Deglaze with wine and add pepper.

  5. Transfer the vegetables, all reserved juices, stock, additional wine and thyme to the roasting dish. Add enough liquid for slow cooking without overfilling the dish.

  6. Cover and cook at 160°C for approximately 3 hours, checking for tenderness and sufficient liquid.

  7. If desired, remove the meat and bones, then blend the cooked vegetables with the sauce until smooth.

Tips and Secrets

  1. Transfer all the browning and deglazing juices to the roasting dish because they carry plenty of the meat’s flavour.

  2. Check that the meat is tender before finishing. If it is still firm, continue cooking and make sure some liquid remains in the dish.

  3. Taste the sauce before adding extra salt because a stock cube or ready-made stock may already be salty.

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