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From Jamie DeMent
  • 3 lbs. pork shank
  • ½ stick of butter
  • onion finely chopped onions
  • chopped red bell pepper
  • 4 minced garlic cloves
  • 2 tbs oregano
  • salt and pepper
  • 1 pint tomato sauce
  • 2 cups beer or red wine

Sprinkle shank with salt, pepper and oregano and let sit while preparing rest of recipe. In a dutch oven, take ½ stick of butter, onion, pepper and 4 minced garlic cloves and sauté until onions are clear

Turn heat up in dutch oven and sear all sides of shank. Add beer/wine and tomato sauce so shank is covered at least 75% (add a little water if you need extra liquid).

Place in 325 oven and cook until meat pulls away from bone. Optionally: You can add veggies like carrots and potatoes 1 hour before meat is done to have a whole meal in a pot.