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These braised pork shanks are fall-off-the-bone tender and juicy and packed full of umami flavor with miso paste and aromatics.
If you're tired of eating the same cuts of meat over and over again, give this tender braised pork a try. It's easy, cheap and so so so SO delicious!
I really love eating pork shanks on a bed of rice. I'm not going to lie though, these creamy garlic mashed potatoes are also amazing with this pork.
Using a touch of red miso paste in this dish really adds that extra umami oomph to the recipe. And you know how much we like that oomph around here!
This was seriously one of our favorite dishes ever. Pork shanks are very inexpensive, and this slow braising method makes them just as delicious, if not more so, than it's more expensive counterparts.
If you are a lover of braised pork like I am, give this Chinese braised pork belly, kakuni or this sous vide pork belly a try!
Jump to:
What is braising?
While it may sound complicated, braising is simply taking a piece of food and slowly cooking it in a covered pot or vessel. Traditionally, tougher cuts of meat are cooked like this until they literally fall off the bone!
Using the sous vide method to cook meat is technically considered braising and results in the most tender, juicy, delectable braised meats ever.
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Why This Recipe Works
- If you're looking for a way to use pork shanks, then this recipe is perfect for you. Finding a way to use every part of the pig is super important to most people.
- Braising pork is a really good way to ensure the meat is full of juices and very tender!
- Utilizing pork shanks in recipes is a good thing because pork is superabundant and it tastes amazing when cooked correctly. Plus, it is very inexpensive!
Ingredients
For the full list of ingredients and quantities used, refer to the recipe card at the bottom of the post.
For this recipe, you'll need around 2-3 pounds of pork shanks. The pork shanks are the hind leg of the hog. When the meat is slowly cooked, the meat becomes tender and very flavorful.
Grab your favorite type of onion because this recipe calls for a ½ onion. We usually use brown, but really any onion you have on hand will work here.
Grated ginger is easily done by taking the ginger root, peeling it, and using the grater to grate the ginger. You can also use ginger paste if you'd like a little less complicated way to get ginger into this recipe.
This recipe also calls for 2 tablespoons red miso paste. Miso is a fermented soy bean product that adds the most amazing umami flavor to dishes. It is very versatile. Red miso has a deeper flavor, while white miso works great in lighter dishes.
You don't have to use steamed white rice for serving, but it is truly one of the best ways to enjoy this braised pork recipe.
Step by Step Instructions
Preheat the oven to 325F degrees.
Heat a Dutch oven over medium high heat and add the pork shanks.
Brown on all sides, about 2-3 minutes per side, until a crust forms. Remove and set aside.
Reduce the heat to medium and add the onion, garlic, and ginger to the pot. Sauté for 3-5 minutes, until softened and fragrant.
Add all remaining ingredients and mix together to form a sauce.
Add the pork back in, spoon the sauce over the top, cover and place in the oven for 2-3 hours, or until pork is tender and starting to fall off the bone.
Serve pork over rice drizzled with the braising liquid.
Expert Tips
- Pork or chicken stock will work for this recipe. I love to use my homemade chicken bone broth, but you can use any kind you like.
- Pork shanks are ideal for this recipe, but if you can't find pork shanks, pork should work work as well. Just make sure the pieces you choose have plenty of fat on them to keep the meat from drying out.
- This recipe can also be used for lamb or veal shanks.
- Always keep the pot covered while cooking in the oven to allow the steam to continue to braise the shanks.
- If you can't find red miso, you can also substitute white or brown.
Common Question
The pork shanks are often underutilized portions of meat because they come out of the front leg of the pig. If the pork shanks aren't prepared right, the meat can be tough.
Known as a lean and tough cut of meat, pork shanks are good for being braised. This is because when they are braised, the shanks end up super tender and flavorful.
If you want to make shank meat more tender, then you need to consider cooking it for at least 4-6 hours.
I have found that shank meat can be really good for soups and stews.
Storage Instructions
Leftover Tender Braised Pork Shanks are best refrigerated for up to 2 days.
You can also freeze the pork shanks, after cooking, just make sure they are properly stored in a freezer baggie or container.
More Pork Recipes
If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Tender Braised Pork Shanks
Ingredients
- 2-3 pounds pork shanks
- ½ onion diced
- 2 garlic cloves minced
- 1 tablespoon grated ginger substitute ginger paste
- 2 tablespoons red miso paste
- ½ cup sake
- ½ cup pork or chicken stock
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 scallions chopped
Instructions
- Preheat the oven to 325F degrees.
- Heat a Dutch oven over medium high heat and add the pork shanks.
- Brown on all sides, about 2-3 minutes per side, until a crust forms. Remove and set aside.
- Reduce the heat to medium and add the onion, garlic and ginger to the pot. Sauté for 3-5 minutes, until softened and fragrant.
- Add all remaining ingredients and mix together to form a sauce.
- Add the pork back in, spoon the sauce over the top, cover and place in the oven for 2-3 hours, or until pork is tender and starting to fall off the bone.
- Serve pork over rice drizzled with the braising liquid.
Expert Tips:
- Pork or chicken stock will work for this recipe. I love to use my homemade chicken bone broth, but you can use any kind you like.
- Pork shanks are ideal for this recipe, but if you can't find pork shanks, pork should work work as well. Just make sure the pieces you choose have plenty of fat on them to keep the meat from drying out.
- This recipe can also be used for lamb or veal shanks.
- Always keep the pot covered while cooking in the oven to allow the steam to continue to braise the shanks.
- If you can't find red miso, you can also substitute white or brown.
Nutrition
E martin
Absolutely fab recipes
Danielle
Thanks!
henry
This is going to be a new family favorite. The pork was so tender and delicious and that red miso sauce was fire!
Danielle
That's awesome to hear, thanks! We loved this too.