BRAISED PORK SHANK RECIPE CHINESE STYLE

Preheat the oven to 325°F.

Season the pork shanks generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the pork shanks on all sides until browned, about 4-5 minutes per side.

Remove the shanks and set aside on a plate.

Add onions, carrots, and celery to the pot, cooking until softened, about 5-7 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2-3 minutes, stirring frequently.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Bring to a simmer and reduce the wine by half, about 10 minutes.

Add chicken broth, bay leaves, thyme, and rosemary to the pot.

Return the pork shanks to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer to the preheated oven.

Braise for 2-2.5 hours, until the meat is tender and falling off the bone.

Remove the pot from the oven and let the shanks rest for 10 minutes.

Serve garnished with chopped parsley.

Spice Level:

Allergens