Braised pork shanks
Pork shanks are a more affordable cut of meat, and are perfect for slow cooking. This is a scrumptious way to prepare pork shanks to make a hearty dinner.
This recipe is part of our Pork Recipe Collection.
Ingredients
Method
- 2 pork shanks, skin removed
- 2 carrots, diced
- 3 cloves garlic, crushed
- 1 1/2 cups red wine
- 1 1/2 cups water
- 2 tsp chicken stock powder
- 1/4 cup tomato paste
- 400g can whole peeled tomatoes, chopped
- 2 tsp dried thyme
- 1 bay leaf
- Place all ingredients in a large heavy-based pan, cover and bring to the boil.
- Reduce heat and simmer for 2.5 - 3 hours until the meat falls away from the bone.
This recipe has been supplied by NZ Pork
Tips
- Try using pork shanks for more meals during the week to cut down the cost of groceries. Pork shanks are very inexpensive, and this slow braising method makes them just as delicious, if not more so, than its more expensive counterparts.
FAQs
- Is a pork shank a ham?
A ham comes from the upper rear leg, while a shank would be the front forearm of the pig and is usually a more lean and tough cut of meat.
- Is shank meat fatty?
The meat cut's fat content is almost negligible, with one pound piece of beef shank containing only about one ounce of fat.