Braised Pork Shanks with Mushroom Dumplings



·         1 cup all-purpose flour

·         2 tablespoons kosher salt

·         2 tablespoons cracked black pepper

·         1 teaspoon smoked paprika

·         3 pork shanks (1 1/4 to 1 1/2 pounds each)

·         2 cups grapeseed oil

·         1 large onion, diced small

·         2 ribs celery, diced small

·         3 large carrots, chopped

·         4 cloves garlic, peeled

·         1 sprig fresh rosemary

·         2 sprigs fresh thyme

·         1 cup sherry wine

·         2 cups chicken broth

·         2 cups beef stock


Mushroom Dumplings:

·         1 1/4 cups self-rising flour

·         1/2 teaspoon salt

·         1/2 teaspoon garlic powder

·         1/2 teaspoon freshly ground black pepper

·         1 tablespoon butter

·         2 tablespoons finely chopped chives

·         1 (10.5-ounce) can condensed cream of mushroom soup

·         1 cup chicken stock




Preheat the oven to 325 degrees F.

In a shallow 9 by 9-inch baking dish, add the flour, salt, pepper, and paprika. Mix well. Dredge each pork shank into the flour until evenly coated. Shake off excess flour.

In a large heavy casserole dish or Dutch oven over medium-high heat, add the grapeseed oil. Sear the shanks on all sides until evenly browned, about 5 to 7 minutes. Remove the seared shanks to a platter. Add onions, celery, carrots, garlic, rosemary and thyme to the Dutch oven. Cook stirring frequently until vegetables soften, about 3 to 4 minutes. Add the sherry and allow the wine to reduce by half. Stir in the chicken broth and beef stock. Bring to a boil and add the shanks back to pan. Cover and put into the oven. Braise until the meat is fork tender and pulling away from the bones, about 2 to 2 1/2 hours. Turn oven off. Remove the shanks from the pot and arrange on a quarter sheet tray, cover with foil and keep warm in the oven. Skim off any excess fat and strain liquid into a large mixing bowl, discarding the solids. Put the strained liquid back into the braising pot and bring to a simmer over low heat.

Mushroom Dumplings:

Sift the flour, salt, garlic powder and pepper into a medium-sized mixing bowl. Combine the butter into flour with your hands until well incorporated. Add the chives and the soup. Mix together well with your hands to form a soft-dumpling dough. Drop the dumpling dough by the tablespoonfuls into the strained liquid with an additional 1 cup of chicken stock. Cook the dumplings for 8 to 10 minutes. Arrange the pork shanks on a platter and ladle the sauce and dumplings over top.

2 comments (Add your own)

1. Marpaul wrote:
No it's not cold at ALL. I just like chicken and dupilmngs, and don't generally let the weather rule what I eat except for in-season fruits and veggies.We do have really good air conditioning.Jenn you need to whip some up to make you warm!

Fri, April 27, 2012 @ 2:42 AM

2. Jasmin wrote:
I got my first set of silicone cups from Target for $1 for 6. (I boguht two.) Those aren't as good for baking as the pricier kind I boguht later, because they're thin and won't really stand up on their own, but they work out fine for lunch!

Sat, April 28, 2012 @ 10:15 PM

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