Recipe developed for Grass Roots by Cocoa & Salt
"Braised pork shanks with white beans is a warming, comforting winter dish. I made these Thanksgiving weekend and had originally planned to cook them in the oven but I forgot that we had a spillover on Thanksgiving that hadn’t been cleaned up yet. I decided to cook the shanks on the stovetop in a Le Creuset which worked surprisingly well. The shanks turned out tender and fell off the bone!"
Brandi, Cocoa & Salt
1 package of Grass Roots pork shanks
1/4 cup white flour
1 teaspoon garlic powder, cayenne, pepper, and kosher salt
1 teaspoon cayenne
2 carrots, 1 stalk of celery, and 1/2 white onion chopped
1 cup of white wine
5-6 cups of chicken stock
4 sprigs of fresh thyme and 2 bay leafs
1 can of great northern white beans, drained and rinsed
Let's Get Cooking
In a large bowl, combine flour, salt, pepper, garlic salt, and cayenne. Heat a large pan over high heat with 1 tablespoon olive oil. Add 1-2 shanks at a time, coating completely. Remove from flour, shake off excess, and set aside on a plate.
Reheat pan on medium heat and add 1 tablespoon olive oil. Add onion and sautée for 3 minutes until softened. Add carrots and celery and sautée for 2 minutes. Add white wine and let reduce about 5 minutes. Add enough stock to just cover the shanks. Add thyme and bay leaf.
Cover and cook over low heat, flipping shanks every 20 minutes. Cook shanks for about 3 hours until shanks are tender and easily come off the bone. Remove shanks from the pot and set aside. Increase heat to medium-high to reduce mixture by 1/2, about 20 minutes. Add beans and heat for about 5 minutes. Serve shanks on a plate with a spoonful or two of beans and sauce.