Braised Pork Shank

There’s something deeply comforting about slow-braised pork shank. The meat turns meltingly tender, the sauce thickens into a glossy caramel brown, and the aroma fills the kitchen. This is the kind of recipe to make when you have a little time and want something special but low-fuss.

Traditionally, pork shank (sometimes called pork hock) has lots of connective tissue that breaks down into silky gelatin when cooked low and slow. Serve it over mashed potatoes, creamy polenta or buttered noodles—it’s pure comfort food.

Tender roasted pork knuckle with a rich sauce on a light blue plate, accompanied by wooden-handled cutlery, on a cloth-covered surface with a glass of water in the background.

What cut of pork works best?

You’ll want fresh pork shanks (front or rear leg). If you can’t find them, pork shoulder or country-style ribs are acceptable substitutes—these cuts behave similarly during long braising and still deliver deep flavor.

How long should you braise pork shank?

It depends on size and bone shape, but the target is 2½ to 3 hours. The key isn’t just the clock—it’s when the meat pulls away from the bone easily with a fork. If you stop too early, the connective tissue hasn’t broken down fully.

Top Tips for the Perfect Crunch



    

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    Brown deeply: Take your time searing the shanks until they achieve a rich golden crust—color equals flavor.
    

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    Don’t rush the simmer: Maintain a gentle bubble—avoid boiling vigorously, which can toughen the meat.
    

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    Deglaze properly: After browning, add wine or broth and scrape up the browned bits from the bottom of the pot—they carry real depth of flavor.
    

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    Use a heavy pot: A Dutch oven (or any heavy oven-safe pot with a tight lid) retains heat evenly, important for even cooking.
    

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    Adjust seasoning near the end: The sauce will intensify as it reduces, so taste and salt only lightly at first.
    

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Related Recipes


If you enjoy bold, flavorful dishes like this one, try pairing or rotating with:


    

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    Red Wine Braised Short Ribs
    

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  • 

    Slow Cooker Beef Stew
    

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  • 

    Garlic Mashed Potatoes
    

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  • 

    Honey-Glazed Carrots
    

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Recipe Card


For the Pork:


    

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    2 large pork shanks (about 2–2.5 lbs total)
    

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    Salt and pepper, to season generously
    

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    2 tbsp olive oil
    

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For the Braising Liquid & Vegetables:


    

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    1 onion, chopped
    

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    2 carrots, chopped
    

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    2 celery stalks, chopped
    

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    4 garlic cloves, smashed
    

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    2 tbsp tomato paste
    

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    1 cup red wine (or substitute extra broth + 1 tbsp balsamic vinegar)
    

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    3 cups chicken or beef broth
    

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    2 tbsp soy sauce or Worcestershire sauce
    

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    2 bay leaves
    

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    1 sprig fresh rosemary or thyme (or ½ tsp dried)
    

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Instructions


  • 1
    

    Prepare & brown the shanks – Pat dry the pork shanks, season generously with salt and pepper. In a heavy Dutch oven, heat the olive oil over medium-high heat. Sear shanks on all sides until deep golden brown (about 3–4 minutes per side). Remove and set aside.
    

  • 2
    

    Sauté the vegetables – In the same pot, add chopped onion, carrots, celery and garlic. Cook until vegetables are softened and beginning to brown (~5 minutes).
    

  • 3
    

    Add tomato paste & deglaze – Stir in the tomato paste and cook about 1 minute. Then pour in red wine (or broth substitute), scrape up browned bits, and let reduce slightly (~3 minutes).
    

  • 4
    

    Return meat & add liquids – Place shanks back into pot. Add broth, soy/Worcestershire sauce, bay leaves, rosemary/thyme. Liquid should come at least halfway up the shanks.
    

  • 5
    

    Braise slowly – Cover the pot and bring to a low simmer, then transfer to an oven preheated to 325 °F (160 °C). Cook for about 2½–3 hours, turning once halfway, until meat is fork-tender and pulls away from the bone.
    

  • 6
    

    Reduce the sauce – Remove the shanks (keep warm). Discard bay leaves and herbs. On stove over medium-high heat, reduce the braising liquid uncovered for ~10–15 minutes until it thickens slightly and becomes glossy.
    

  • 7
    

    Serve – Spoon sauce over the shanks and serve with mashed potatoes, polenta or buttered noodles.
    

Notes


    

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    Want thicker sauce? After removing shanks, whisk in 1 tbsp cornstarch + 1 tbsp cold water to the sauce and cook until it coats the back of a spoon.
    

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    Use pork shoulder if shanks are unavailable—same method, adjust time slightly.
    

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    Make ahead tip: Braise the day before, cool, refrigerate overnight, remove fat layer in the morning and reheat when ready to serve.
    

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