Braised Pork Shanks with White Beans

By Shaylie

Ingredients

• 4 country style pork ribs, each 1 1/2 to 2 lb.
• Freshly ground pepper, to taste
• Spicy Cajun seasoning salt, to taste
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 2 yellow onions, cut into 1/4-inch dice
• 2 celery stalks, cut into 1/4-inch dice
• 2 carrots, peeled and cut into 1/4-inch dice
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons chopped fresh thyme
• 3 cups chicken broth
• 1 cup dry white wine
• 4 cups cooked cannellini beans

Preparation

Step 1

Preheat oven to 375 degrees.

Season pork with pepper and season salt. Dredge pork in the flour, shaking off the excess.

In a large braiser over medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10 to 12 minutes total. Transfer to a plate.

Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, tomato paste, the 1/4 cup parsley and thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil. Return the pork to the pan, cover and transfer to the oven. Cook, turning the pork occasionally, until the meat is fork-tender and almost falls off the bone, 2 1/2 to 3 hours. Transfer the pork to a platter and cover loosely with aluminum foil.

Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15 to 20 minutes. Stir in the cooked beans, mashing some of them into the sauce. Garnish the pork with parsley and serve immediately with the beans and braising juices.