Pork shank stew is a slow-braised meal of bone-in pork, vegetables, and a savory broth that turns rich as the meat cooks. This version uses potatoes, carrots, herbs, and a splash of red wine for depth; it is served in bowls with the tender meat pulled from the bone, and it can be adapted to suit different kitchens and tastes.
Ingredients
- 2 meaty pork shanks, about 3 1/2 lb (1.6 kg) total
- 1 1/2 tsp (9 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) neutral oil or olive oil
- 1 large yellow onion, about 8 oz (225 g), chopped
- 2 medium carrots, about 6 oz (170 g), peeled and chopped
- 2 celery ribs, about 4 oz (115 g), chopped
- 4 garlic cloves, about 12 g, finely chopped
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (32 g) tomato paste
- 1 cup (240 ml) dry red wine, or additional broth
- 6 cups (1.4 L) low-sodium chicken or pork broth
- 2 dried bay leaves
- 1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1/2 tsp (1 g) sweet paprika
- 3 medium carrots, about 9 oz (255 g), cut into 1-inch (2.5 cm) pieces
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch (4 cm) chunks
- 1 cup (150 g) frozen peas
- 1 tbsp (15 ml) red wine vinegar or cider vinegar
- 2 tbsp (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the shanks. Pat the pork shanks dry with paper towels; dry surfaces brown more effectively than damp ones. Trim away any loose pieces of fat or skin, but leave the connective tissue and meat attached to the bone. Season all over with the salt and pepper. Chop the onion, the first two carrots, and celery, and keep the additional carrots and potatoes separate for the later stage of cooking.
- Brown the pork. Heat the oil in a large, heavy Dutch oven or other lidded pot over medium-high heat. When the oil shimmers, add the shanks without crowding them. Brown for about 5 to 7 minutes per side, turning with tongs, until several surfaces are deeply golden. If the shanks do not fit comfortably, brown them in batches. Transfer them to a plate. Browning builds savory flavor; it does not cook the pork through.
- Cook the aromatics. Reduce the heat to medium. Add the chopped onion, first two carrots, and celery to the pot. Cook for 6 to 8 minutes, stirring and scraping up browned bits, until the onion softens. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the flour and tomato paste and cook for 1 minute so the flour loses its raw taste and the paste darkens slightly.
- Deglaze and start the braise. Pour in the wine and scrape the bottom of the pot to loosen any browned residue. Simmer for 2 to 3 minutes, then stir in the broth, bay leaves, thyme, and paprika. Return the shanks and any juices on the plate to the pot. The liquid should come roughly halfway to two-thirds of the way up the meat; add a little more broth or water if needed. Bring the liquid to a gentle simmer, not a hard boil.
- Braise until the pork is tender. Cover the pot, reduce the heat to low, and simmer gently for 2 hours 30 minutes. Check occasionally to make sure the liquid is only bubbling softly and that the bottom is not scorching; turn the shanks once if one side sits above the liquid. USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, checked with a food thermometer in the thickest meat without touching bone. For this stew, continue braising beyond that point until the meat is very tender and loosens easily from the bone.
- Add the potatoes and vegetables. Stir in the remaining carrots and potatoes, moving the shanks gently so the vegetables settle into the liquid. Cover and simmer for 40 to 45 minutes, until the potatoes are tender when pierced with a knife and the pork pulls apart easily. If the vegetables are not tender yet, give them another 5 to 10 minutes. Keep the simmer gentle so the meat stays succulent and the potatoes hold their shape.
- Finish and serve. Lift out the shanks and bay leaves. Stir the peas into the pot and cook for 3 to 5 minutes, until hot. Pull the pork from the bones, discard the bones and any gristly pieces, and return bite-size meat to the stew. Stir in the vinegar, taste the broth, and adjust the salt and pepper. If you prefer a thicker stew, simmer it uncovered for a few minutes before returning the meat; if it is too thick, loosen it with a splash of broth. Sprinkle with parsley and serve hot.
Tips
- Choose shanks with plenty of meat. Pork shanks vary in size and can be sold as front or rear shanks. Two meaty pieces around 1 1/2 to 2 lb (680 to 900 g) each suit this pot. If yours are smaller, begin checking tenderness earlier; if they are especially large, they may need additional braising time. The meat should separate readily rather than requiring a knife.
- Keep the braise at a simmer. A vigorous boil can make the meat firm and break the potatoes apart. Look for only occasional small bubbles around the edge of the pot. If the liquid reduces too quickly, lower the heat and add a little hot broth or water.
- Use broth in place of wine if you like. The wine adds acidity and a deeper, slightly fruity note, but it is not essential. Replace it with the same quantity of broth; for a brighter finish, add the vinegar gradually and taste before adding more.
- Make it ahead, but cool it promptly. The stew can be cooked a day ahead, chilled, and reheated gently. The fat may firm on top in the refrigerator and can be lifted off before reheating if you prefer a less rich broth. Do not leave the pot at room temperature for an extended period.
Serving Suggestions
This stew is substantial enough to serve as a complete main course, since it contains pork, potatoes, and vegetables. Ladle it into wide, warmed bowls so each portion gets a little broth, several pieces of potato and carrot, and a generous amount of pork. A spoon helps with the broth, while crusty bread is useful for soaking up what remains. If you would like a lighter accompaniment, offer a crisp green salad dressed with a simple vinaigrette or a side of steamed green beans.
For a more filling table, serve the stew over buttered egg noodles, mashed potatoes, or soft polenta. Those additions are best served separately rather than stirred into the pot, because they can absorb broth and become heavy during storage. Set out extra chopped parsley and black pepper at the table. A small splash of vinegar or a squeeze of lemon on an individual bowl can sharpen the rich pork broth, especially if the stew has been chilled and reheated.
Variations
Use cider instead of red wine. Replace the wine with dry hard cider for a gentle apple note, or use unsweetened apple cider and reduce the carrots slightly if you want to avoid extra sweetness. If you leave out alcohol, broth is the simplest direct substitute. The flavor will be less wine-like but still savory and full-bodied.
Change the vegetables. Parsnips, turnips, or peeled celery root can replace some or all of the potatoes or carrots. Cut them into similar-size chunks so they cook in roughly the same time. Add delicate vegetables such as chopped kale or spinach only during the final few minutes, just long enough to wilt. Frozen peas may be omitted or replaced with frozen corn.
Add beans for a heartier pot. Stir in 1 1/2 cups (about 250 g) drained and rinsed canned white beans when you add the peas. They need only a few minutes to heat through. Beans make the broth more substantial, so add a little extra broth if the pot seems too thick.
Adjust the seasoning style. For a smoky note, use smoked paprika in place of sweet paprika. A pinch of chili flakes adds mild heat, while a teaspoon of chopped rosemary can replace some of the thyme for a more piney herbal flavor. Add stronger seasonings sparingly at first; the long simmer concentrates their taste.
Storage and Reheating
Refrigerate the stew within 2 hours of cooking. For quicker cooling, divide it among shallow containers rather than placing a full, hot Dutch oven in the refrigerator. Cover and keep it refrigerated for 3 to 4 days. The broth may thicken as it cools, and the potatoes can absorb some liquid; add broth or water when reheating to restore a spoonable consistency.
For longer storage, freeze portions in airtight freezer-safe containers, leaving a little room for expansion. For best texture, use within 2 to 3 months. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of broth, stirring carefully as the stew loosens. Reheat leftovers on the stovetop until steaming throughout and at least 165°F (74°C), checking with a food thermometer. In a microwave, cover loosely, stir partway through, and check the temperature in more than one spot. Heat only the portion you plan to serve, since repeated cooling and reheating can reduce quality.
Frequently Asked Questions
Can I make pork shank stew in the oven?
Yes. After bringing the liquid to a gentle simmer on the stovetop, cover the pot and transfer it to an oven preheated to 325°F (163°C). Cook for about 2 hours 30 minutes, then add the potatoes and later vegetables and continue until they are tender, usually another 40 to 45 minutes. The oven should maintain a gentle braise; check that the liquid is not boiling hard and use the same tenderness and thermometer checks.
Can I use pork shoulder instead of pork shanks?
Yes, though the result will be different. Cut boneless pork shoulder into large 2-inch (5 cm) chunks and brown them as directed. Since the pieces are smaller and have no bone, start checking for tenderness after about 1 hour 45 minutes of braising, then add the vegetables when the pork is nearly tender. Shoulder gives a rich stew but lacks the shank’s bone and connective-tissue character, so the broth may be a little less gelatinous.
Why is my pork still tough after cooking for a long time?
Shank becomes tender when its connective tissue has had enough time at a low, steady temperature to soften. If the meat is still resistant, keep the pot covered and simmer gently for another 20 to 30 minutes, then check again. A hard boil is not a shortcut and can dry the meat before the connective tissue softens. Also make sure there is enough liquid to keep the lower part of the shanks moist.
Can I make the stew without flour?
Yes. Leave out the flour and proceed with the tomato paste and liquid; the broth will be thinner but still flavorful. To thicken it at the end, mash a few cooked potato pieces into the broth, or mix 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water and stir the slurry into the gently simmering stew. Add the slurry gradually and simmer for a minute or two before deciding whether you need more.
Do I need to remove the pork from the bones before serving?
No. You can serve each shank whole in a deep bowl if the portions are manageable and your guests are comfortable eating meat from the bone. Pulling the meat off first makes serving easier and lets you discard small bones or tough pieces. Either way, remove the bay leaves before serving and check the meat carefully for loose bone fragments.
Can I prepare the vegetables in advance?
Yes. Chop the onion, first carrots, and celery up to a day ahead and refrigerate them in a covered container. The potatoes and the later carrots can also be cut ahead, but store them separately in the refrigerator; keep cut potatoes submerged in cold water to limit browning, then drain and dry them before adding. For the best texture, add peas only at the end of cooking.
Related
- Mutton Steak Marinade for Tender, Flavorful Grilling
- Napoli Sausage Recipe: Italian Sausage in Tomato Sauce
- Molly Yeh Sausage Recipe for a Cheesy Breakfast Casserole
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).