Braised Pork Shanks
Ingredients
The meat and spices
-
4.5
lb
pastured pork shanks
-
2
tbsp
ground cinnamon
-
1
tsp
ground clove
-
1
tsp
ground ginger
-
1
tsp
himalayan salt
-
1
tsp
freshly ground black pepper
-
1
tsp
freshly grated nutmeg
The vegetables and liquid
-
1
large
onion, coarsely chopped
-
2
tbsp
fresh parsley, chopped
-
1
tsp
dried savory
-
1
tsp
dried mustard
-
1
tsp
ground coriander
-
2
cups
water
The thickening agent
-
1
tbsp
tapioca flour
-
2
tbsp
water
Instructions
- Preheat the oven to 300°F.
- In a Dutch oven over high heat, melt cooking fat.
- Mix the spices together and dredge the pork shanks in the mixture.
- Sear the shanks on all sides until a dark brown crust forms, about 3-4 minutes per side.
- Add the onion, parsley, water, savory, mustard, coriander, and remaining spice mixture.
- Bring to a boil, cover, and transfer to the oven to braise for 3 to 3½ hours.
- Remove the shanks and let them cool, then pick the meat from the bones and discard the bones and fat.
- Strain the braising liquid and bring it to a boil.
- Mix tapioca flour with water and add to the boiling liquid to thicken.
- Return the meat to the saucepan, stir, and heat through before serving.
Nutrition Facts (estimated)
Servings
4
Calories
643
Total fat
15g
Total carbohydrates
9g
Total protein
111g
Sodium
1052mg
Cholesterol
337mg
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