Braised Pork Shanks with Root Vegetables

This classic braised pork shanks recipe is a comforting, restaurant-quality dish that fills your kitchen with wonderful aromas. Tender, fall-apart meat combined with caramelized root vegetables creates a hearty meal perfect for family dinners or special occasions. The long, slow cooking process transforms simple ingredients into something truly memorable.

Ingredients

4 pork shanks, about 1.5 kg total
3 tablespoons olive oil
Salt and black pepper to taste
2 large onions, roughly chopped
4 carrots, cut into chunks
3 parsnips, cut into chunks
8 pearl onions, peeled
4 garlic cloves, minced
2 cups beef or chicken stock
1 cup red wine
2 bay leaves
3 sprigs fresh thyme
2 tablespoons tomato paste
1 tablespoon balsamic vinegar

Instructions

Preheat oven to 160 degrees Celsius. Pat pork shanks dry and season generously with salt and pepper.
Heat olive oil in a large heavy pot over medium-high heat. Brown the shanks on all sides, about 10 minutes total. Remove and set aside.
In the same pot, sauté chopped onions and garlic for 3 minutes until fragrant. Stir in tomato paste and cook for 1 minute.
Pour in red wine, scraping up any browned bits from the bottom. Add stock, bay leaves, and thyme.
Return pork shanks to the pot, nestling them into the liquid. Cover and braise in the oven for 2.5 to 3 hours.
Add carrots, parsnips, and pearl onions. Return to oven uncovered for another 45 minutes to 1 hour until vegetables are tender.
Remove from oven, stir in balsamic vinegar, and season with salt and pepper to taste. Serve hot with the braising liquid spooned over.

Practical Tips

Make ahead advantage: Prepare this dish a day in advance and reheat gently before serving. The flavors deepen overnight, and the meat becomes even more tender.
Browning matters: Don’t skip the browning step. This creates a flavorful crust that adds depth to the final dish.
Vegetable timing: Add the root vegetables during the last hour of cooking so they remain firm and don’t become mushy.

How to Store

Store leftover braised pork shanks in an airtight container in the refrigerator for up to 4 days. The dish also freezes beautifully for up to 3 months. Reheat gently on the stovetop over low heat with a splash of stock to restore moisture.

Common Questions

Can I use a different cut of pork? Yes, pork shoulder or pork belly work well, though cooking times may vary. Adjust based on thickness and size.

What if I don’t have red wine? Substitute with additional stock or use white wine for a lighter version. The dish will still be delicious.

Can this be made in a slow cooker? Absolutely. Brown the shanks first, then cook on low for 6 to 8 hours, adding vegetables in the last 2 hours.