Slow Cooked Braised Pork Shank over Wild Mushroom Polenta

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This slow cooked version of pork shank is done in a low temperature oven allowing the flavors to blend.


Slow Cooked Braised Pork Shank over Wild Mushroom Polenta

Rating: 51

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 50 minutes

Yield: 4 servings

Serving Size: 1/2 pound pork shank

Slow Cooked Braised Pork Shank over Wild Mushroom Polenta

Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Shank comes from the lower portion of the leg. If you are ordering this in Italian, you would ask for stinco al forno.

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Recipe from July 12, 2013 Cooking Class

* Items with Asterick can be purchased at Angelo's Italian Market - Venice, FL

Italian Lesson: Mi dispiace, non parlo italiano = I'm sorry, I don't speak Italian


  • *4 pork shank, 1 pound each
  • 1 onion, peeled and diced medium
  • 5 whole garlic cloves
  • 3 carrots, peeled and diced medium
  • 2 regular size celery ribs, chopped medium
  • 6 sprigs rosemary (some reserved for garnish)
  • 1/2 tsp italian seasoning
  • 1 bay leaf
  • 1 1/2 cups dry white wine
  • 1/2 cup chicken stock
  • 3 tblsp olive oil
  • salt and pepper
  • Wild Mushroom Polenta
  • 2 cups quick cooking polenta
  • 2 quarts chicken stock
  • 1/2 - 1 ounce dried porcini mushrooms
  • 1/2 bottle dry white wine
  • 1/4 cup Parmiggiano Reggiano fresh grated


  1. Heat oven to 225 degrees
  2. Heat olive oil in an ovenproof pot
  3. Sprinkle the shanks with salt and pepper
  4. Braise the shanks on all sides
  5. Remove the shanks and add the vegetables. Add more oil if necessary. Stir for a few minutes. Do not cook completely
  6. Add the shanks, chicken stock wine, rosemary and bay leaf
  7. Cover and place pot in oven. Drizzle the juices over the pork from time to time
  8. Cook on low for 3 1/2 - 4 hours. You can tell when the meat is done when it starts to pull away from the bone. Remove the whole garlic cloves.
  9. Place shanks in the middle of a large platter and the vegetables around the outer edge. Garnish with fresh rosemary sprigs.
  10. Thicken the juices in the pan (or use as is) and pour over the meat and vegetables.
  11. Wild Mushroom Polenta
  12. Soak dried mushrooms in white wine for 30 minutes, drain, reserving liquid
  13. Rough chop the mushrooms
  14. Bring chicken stock to a boil
  15. Slowly add 2 cups polenta, stirring constantly
  16. After two minutes, stir in the chopped mushrooms
  17. Add some of the reserved wine
  18. Stir in the Parmiggiano Reggiano

Check out all the recipes from the cooking class in Sarasota here

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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.


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