Skip to Content
Level
very easy
Prep Time
25 mins
Total Time
2 h
Serves
4-6

Ingredients

4
Nagano pork shanks
3 tbsp.
olive oil
45 ml
½
green cabbage, minced
1
large onion, peeled and minced
3
carrots, peeled and sliced
8
baby potatoes, halved
4
tomatoes, quartered
4
sprigs of thyme
Water or unsalted chicken broth
Salt and pepper
Persillade
1/2 cup
parsley, chopped
125 ml
1/4 cup
basil leaves, chopped
60 ml
2 tbsp.
olive oil
30 ml
1
small garlic clove, finely chopped
Salt and pepper
Zest of 1 lemon

Preparation

Step 1
Preheat oven to 325 °F (170 °C).
Step 2
Season the shanks with salt and pepper. In a large pan, heat the oil and brown the shanks then transfer to an oven-safe baking dish.
Step 3
In the same pan, quickly sauté the vegetables, transfer to the baking dish with the shanks, and add the thyme. Then pour water, covering the shanks halfway.
Step 4
Cover with a lid or foil and bake for about 2 hours, or until the meat is very tender, turning occasionally. Add water as needed to keep the liquid level halfway up the shanks.
Step 5
Persillade
Step 6
In a bowl, combine all the ingredients and season.
Step 7
Divide the shanks and vegetables into a hollow plate, cover with broth and garnish with persillade.