Braised Pork Shanks with White Beans
Pork is good for you!
Fresh pork shank is one of the tastiest parts of the Hog.
Cook it low and slow, and you will not be disappointed. Enjoy!
2 Circle B Ranch fresh pork shanks (each 1 ½-2 lbs.)
Salt and freshly ground black pepper
¼ cup all-purpose flour
¼ cup olive oil
1 yellow onion, cut into ¼ inch dice
1 celery stalk, cut into ¼ inch dice
1 carrot, peeled and cut into ¼ inch dice
2 garlic cloves, minced
1 Tbsp. tomato paste
4 Tbsp. chopped fresh flat leaf parsley, plus more for garnish
1 Tbsp. Chopped fresh thyme
1 ½ cups low-sodium chicken broth or homemade chicken stock
½ cup dry white wine
2 cups cooked cannellini beans
Season the Circle B Ranch pork shanks with salt and pepper. Dredge the shanks in the flour, shaking off the excess.
In a large braiser over medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10-12 minutes total. Transfer to a plate.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8-10 minutes.
Add the garlic, tomato paste, 4 Tbsp. parsley and the thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil.
Return the shanks to the pan, cover and transfer to a 325 degree oven. Cook, turning the shanks occasionally, until the meat is fork-tender and almost falls off the bone, 2 ½ to 3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15-20 minutes. Stir in the cooked beans, mashing some of them into the sauce.
Garnish the shanks with parsley and serve immediately with the beans and braising juices.