Pork Shank Ragu

Pork Shank Ragu


“I make a ton of hearty ragus in the fall and winter, there’s just nothing better when it’s ice cold outside. And you don’t need to have a fancy pasta extruder at home, this recipe will still be incredible with your favorite store-bought dry pasta in any number of shapes.”

  • 2


  • Very easy



  • 1 pork shank
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dusting pork shank
  • 4 oz. butter
  • 4 carrots, peeled and cut into large pieces
  • 2 celery stalks, cut into large pieces
  • 1 large yellow onion, cut into large pieces
  • 1 qt. chicken stock
  • 1 qt. dry white wine
  • 1 clove garlic, crushed


Heat the oven to 200F, or to 160F if it can be set that low. Season the pork shank all over with salt and pepper, and then dust it with flour, shaking off the excess. Heat the butter and garlic over medium-high heat in a large flameproof roasting pan big enough to accommodate the shank. Add the shank and cook it, turning it as each side is browned, until it is deeply browned all over, 8 to 10 minutes. Transfer the shank to a large plate and set it aside.

Turn down the heat to medium, add the carrots, celery, onion, wine and chicken stock to the pan, and cook, stirring now and then, until nicely browned, about 5 minutes. Return the pork shank to the pan. Cover the pan (with aluminum foil if you don’t have a lid) and braise the meat in the oven until it is so tender that the meat pulls easily off the bone, 7 to 8 hours.

Remove the pan from the oven and transfer the pork to a cutting board. When the shank is cool enough to handle, pick the meat from the bone. Shred or chop the meat into bite-size pieces and set aside.

Return the ragu to a pan and simmer it over medium-low heat until it is somewhat thick. Stir in the meat and reheat gently over medium-low heat. Taste the mixture, adding salt and pepper until it tastes good to you.