Mouthwatering Slow Cooker Pork Shanks

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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


  1. Pat the pork shanks dry with paper towel.
  2. 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.
  3. Repeat with the other ½ tbl of oil and the remaining pork shanks. Set aside with the other pork shanks.
  4. Add the last ½ tbl oil to the skillet. Add the onion and garlic to the pan and soften, about 5 minutes.
  5. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top.
  6. 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.
  7. Add the oregano, thyme, basil, salt and lemon zest to the slow cooker.
  8. Pour over both the chopped tomatoes and stock. Cook on high for 4 hours.
  9. Remove pork shanks and set them aside, covered to keep them warm.
  10. 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.
  11. 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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