On The Menu: Pork Shank Ragu

I’ve been all about one-pot slow cooking this winter, which also tends to be a great way to use more affordable cuts and feed a crowd. My obsession has primarily been chicken legs. I’ve made cacciatore, coq au vin, chicken with rice and beans, and most recently, chicken mole! But for some reason, I recently had a real hankering for pork shanks. I had originally been planning on a pork osso buco until I came across this recipe from Edible Nashville for braised pork shank ragu.

If you’re ever wondered what to do with pork shanks (I’m looking at you, Butcher’s Club members), this recipe is for you! It’s an easy, hands-off “set it and forget it” braise that reduces into a deliciously rich sauce thanks to the collagen in the pork skin. I served it with paccheri noodles (inspired by my pal Chef Marcie Turney who makes the best South Philly-style Sunday Gravy around), but it would be fantastic folded into a tangle of pappardelle like the recipe recommends.

I followed the recipe pretty faithfully, I added carrots and a bay leaf instead of rosemary, but skipped the flour (I’m in the camp of why add gluten if you don’t need it) and didn’t think it suffered. I allowed the reduced braising liquid to rest and cool so I could skim off the fat before folding back in the pulled shank meat and the skin, which I diced up and included as well (taste a little bite of the skin if you’re unsure, and I’m pretty sure you’ll be convinced to add it). My husband and I enjoyed the finished pasta with a nice french sauvignon blanc, which I loved, as the crisp white wine cut through the rich sauce to refresh my pallet bite after bite. This recipe will definitely be the star of a future dinner party menu and a go-to on comfort cooking weekends to come.

Get the Recipe: Braised Pork Shank Ragu