pork shanks

When it comes to comfort food Pork Osso Bucco is at the top of my list. This easy to make delicious pork dish warms the body and the soul.

Braised Pork Osso Bucco

pork shanks (approx 5 pounds total weight)

all-purpose flour

salt (to taste)

black pepper (to taste)

olive oil

onion

carrots (chopped)

celery

garlic (minced)

red pepper

red wine

tomatoes

tomato paste

chicken stock

thyme

rosemary

Dredge the pork shanks in flour seasoned with sea salt and black pepper.

Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.

Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.

Add the celery, carrots, onions, to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked

After lightly cooking the vegetables, add the red wine to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.**This process is called deglazing.

After deglazing the pan, add the stock, tomatoes, tomato paste and herbs to the pot.Allow the mixture to simmer over medium heat for 5 minutes

Add the pork shanks back into the pot of tomato sauce.  Cover and place into a preheated 325-degree oven and let the pork shanks braise in the sauce for 3 hours.

After three hours, the pork shanks will be fork tender and incredibly delicious. As you can see there is a good amount of fat that has been cooked off.Gently remove the pork shanks from the pan and skim off most of the fat. Mix the remaining fat into the sauce. This fat will add an incredible amount of flavor so don’t take it all out.

Spoon the finished tomato sauce onto a serving dish or casserole and place the pork shanks on the sauce. Garnish with chopped parsley.

Serve with potatoes, polenta, or your favorite pasta or grain and enjoy!

My Country-Style Beer Braised Pork Shank recipe is easy to make. You&#39;ll love the outrageously tender pork shank and the rich and flavorful sauce this recipe makes.

Country-Style Braised Pork Shanks

pork shanks (about 5 pounds)

onions (chopped)

celery (chopped)

mushrooms

baby potatoes (or regular potatoes

beef stock

beer

garlic (chopped)

rosemary (fresh)

thyme (fresh)

black pepper (or ½ teaspoon of regular black pepper)

coarse sea salt

Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.

Add the celery, carrots, onions, mushrooms, potatoes and chopped garlic to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked.

After lightly cooking the vegetables, add the beer to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.This process is called deglazing.

After deglazing the pan, add the stock, herbs, salt, cracked black pepper and tomato paste to the pot.Allow the mixture to simmer over medium heat for 5 minutes.

Remove about two-thirds of the vegetables and stock from the pot. Add the seared pork shanks back into the pan, arranging them so that the remainder of the vegetables and stock will mostly cover them.

Add the stock and veggies back to the pan. They should almost completely cover the pork shanks.Cover the pot with a lid or aluminum foil and place into a 325 degree preheated oven for 3 hours.

When the pork shanks are ready you may have a good amount of grease pooling in the pan. Remove most of the grease and discard it. Mix the rest back into the sauce

Serve the pork shanks with the sauce and vegetables and enjoy!

These smoked ham hocks are cooked low &amp; slow in a barbecue, the same way as pulled pork! They&#039;re super tender &amp; work great in terrines, pies, soups &amp; more...

Smoked Ham Hocks

Ham Hocks ((Around 1 kg Each))

g Salt

Demerara Sugar

g Coarse Ground Black Pepper

tsp Smoked Paprika

½ tsp Garlic Granules

½ tsp Ground Cumin

½ tsp English Mustard Powder

Cayenne Pepper

French's Mustard ((To Slather))

ml Apple Juice

ml Water

The day before cooking the ham hocks, place them into a large container &amp; cover in cold water. Leave to soak in the fridge overnight then drain well.

Place the ham hocks onto a baking tray &amp; pat dry with kitchen paper.

Add the salt, sugar, black pepper, paprika, garlic granules, cumin &amp; cayenne into a bowl then stir to combine. Set aside for now.

Next, rub a thin layer of French&#39;s mustard (or veg oil) all over the ham hocks then cover completely with the rub. Place the pork back in the fridge &amp; leave to sit for 30 minutes or so, whilst your smoker heats up.

Light your smoker/barbecue &amp; leave to preheat to 250°f/120°c. Make sure that your barbecue is set up for indirect cooking.

Once up to temperature, place the ham hocks in the barbecue then leave to cook undisturbed for 3 hours. Make sure to maintain a consistent barbecue temperature throughout the whole cook!

In the meantime, add the apple juice &amp; water into a spray bottle then set aside. We&#39;ll be using this to spritz the hocks.

After 3 hours have passed, continue cooking but spray the pork with the apple juice spritz every 45 minutes, until a decent bark has formed &amp; the internal temperature is at least 165°f/74°c.This will take another 2-4 hours (roughly!).

Next, lay down a couple of sheets of foil, overlapping them slightly then place a ham hock in the middle. Give the hock a good spritz then wrap up tightly in the foil. Repeat with the remaining ham hocks.

Return the pork to the smoker (or into an oven) &amp; continue cooking at 250°f/120°c until it is tender &amp; probes like butter. The internal temperature of the pork will be between 195°f-205°f (90°c/96°c) once cooked.If you&#39;re cooking in an oven, place the wrapped pork onto a baking tray. Once wrapped, the ham hocks will need anywhere from 2-4 hours of cooking to become tender.

Let the ham hocks rest (still wrapped in the foil) for at least an hour then shred the meat by hand, discarding the bones &amp; skin (the bones should pull out clean!). Mix the meat with any juices then serve.

Smoking

I am curious about the majority of the seasoning, smoke and bark will be on the skin which is to be discarded. I use a smoked pork hock in pea soups and baked beans, and leave the skin on.

Top 3 pork shanks recipes from across the web

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Braised Pork Osso Bucco

Country-Style Braised Pork Shanks

Smoked Ham Hocks

Top 3 pork shanks recipes from across the web

The most viewed pork shanks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Pork Osso Bucco

Country-Style Braised Pork Shanks

Smoked Ham Hocks

The most viewed pork shanks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine