Hundred Acre Pork Shanks Recipe with optional Gremolata recipe

  • September 1, 2016

Hundred Acre Pork Shanks Recipe with optional Gremolata recipe

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 2-3 hours or 6-7 hours in slow cooker


2 Medium Sized Pork Shanks
Salt & Pepper
3 Tablespoons Olive Oil
1/2 Medium Onion, Chopped
1 Celery Stalk, Chopped
1 Medium Carrot, Trimmed & Chopped
2 Garlic Cloves, Chopped
1 Fresh Sprig of Rosemary
1 Teaspoon Dried Oregano
2 Cups Dry White Wine
1 Cup Beef or Pork Stock

Optional Gremolata topping:
3/4 Cup Fresh Parsley Leaves
Zest From 1 Lemon
2 Garlic Cloves, Peeled & Chopped


To Serve:

Soft Polenta or Garlic Mashed Potatoes


Season shanks with salt and pepper.
Note:  Many of our members have had success using a slow cooker for this recipe and skipping the browning step. To simplify, just add ingredients to your slow cooker and cook on low setting for 6-7 hours, or until meat falls off the bone. The traditional method of browning first in a skillet or dutch oven, then simmering in your slow cooker or oven, produces the best flavor.

In a heavy bottom Dutch oven, heat the oil over medium heat and brown the shanks evenly on each side until golden brown.
Remove the shanks to a plate, then add the onion, celery, carrots, and garlic, and cook until just beginning to brown, about 5 minutes.
Add the rosemary, oregano, wine, and stock to the pot and bring to a boil.
Return the shanks to the pot, cover, and reduce to a simmer.
Cook on low for 1 1/2 hours, frequently turning the shanks, until the meat falls off the bone. Braising may take as long as 2-3 hours and even longer in your slow cooker.

While the meat is cooking, place the parsley, garlic, and lemon zest on a cutting board, and coarsely chop.

Place the shanks on a warm platter, and remove the rosemary sprig.
Drain off any visible fat from the remaining liquid, then puree it with an immersion blender.
Taste, and adjust salt and pepper as needed.
Place the polenta or potatoes on a platter and spoon the sauce around the potatoes or polenta.
Carve the shank into large chunks and arrange on top of the potatoes or polenta.
Sprinkle the shanks with the gremolata, then serve immediately.

Recipe adapted from Italian Food Forever


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