Pork Mini Shanks - Braising

by Stefan Kolsch

How to Braise our Pork Mini Shanks
20-30 MINS
75-90 MINS


  • 8 Pork Mini Shanks (1.5kg)
  • Salt
  • Pepper
  • 500g Chopped Vegetables (Onion, Carrots, Celery)
  • Garlic to taste
  • Wine
  • Stock

Pork Mini Shanks - Braising


Preheat the oven to 160ºC/325ºF/Gas 3, season the meat on all sides with salt and pepper and coat with flour.

Heat the oil and butter in a flameproof casserole dish, add the pork, sear on both sides until coloured, then remove and set aside. Add the chopped onions, carrots and celery (they should be around a third of the weight of your meat you are using), finely chopped garlic to taste and sauté until lightly coloured.

Return the meat to the pan, then add the wine and stock. Make sure that the liquid covers at least a third to a half of the meat.

Place into the oven and braise 75 – 90 minutes until the meat begins to move away from the bone. Remove the meat and reduce the liquid until slightly thickened.

Serve with mashed potatoes.

Rate this recipe

Pork Mini Shanks - Braising
Overall Rating
Easy Tasty Dish
Excellent, flavourful, simple main dish.
By Phildog - 20th Mar 2014
very tasty
Filling, robust and tasty, much enjoyed and commented upon as "different"
By Padworth - 21st Mar 2013

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