With the leaves changing and things generally growing a bit cooler, the crockpot is a necessity for the fall season. If you’ve already tried slow cooker staples like beef stew, then why not give this pork shanks recipe from Meatified a go?
- 1 – 1½ tbl avocado oil
- 3 lbs bone in pork shanks (about 9)
- 3 cups onion, diced (about 1 large onion)
- 4 cloves garlic, minced
- 1 tbl fresh oregano leaves, minced
- 2 tsp fresh thyme leaves
- 2 tbl fresh basil leaves, chopped finely
- 1 tsp fine sea salt
- 2 lemons, zest and juice, divided
- 14 oz chopped tomatoes
- ¾ cup chicken or pork broth
- Pat the pork shanks dry with paper towel.
- Add ½ tbl of oil to a large skillet over medium heat. Brown half the pork shanks until golden brown, about 8 minutes per side. Set aside.
- Repeat with the other ½ tbl of oil and the remaining pork shanks. Set aside with the other pork shanks.
- Add the last ½ tbl oil to the skillet. Add the onion and garlic to the pan and soften, about 5 minutes.
- Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top.
- Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker.
- Add the oregano, thyme, basil, salt and lemon zest to the slow cooker.
- Pour over both the chopped tomatoes and stock. Cook on high for 4 hours.
- Remove pork shanks and set them aside, covered to keep them warm.
- Remove all of the cooking liquid and half of the vegetables, adding them to a blender. Add the juice of the remaining lemon and puree until smooth. Check your seasoning here and add any extra salt if needed.
- Return the vegetable puree to the slow cooker, stirring the remaining vegetables through the sauce. Add the pork shanks and cook for a further 30 minutes – 1 hour on low.
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