Braised Pork Shanks with White Beans

Braised Pork Shanks with White Beans

This recipe from Cocoa & Salt (@cocoaandsalt) featuring pasture-raised pork shanks are perfect for adventurous beginner chefs exploring new cuts in the kitchen. Cook in a long and slow braise for three hours for a hands-off, fall-off-the-bone dinner your family will savor all season long. Grass Roots' forested pork shanks are rich with flavor and nutrients, making them ideal for nourishing meals and a delicious boost in immunity.

All of our pigs are forested, which means they live outdoors and forage in their natural woodland habitat. Not only does a life outdoors keep them healthier and happier, the diversity of the animals’ diet from their forest forage—treats like acorns, walnuts, and mosses—make the taste of meat more complex and full of healthy omega-3 fatty acids. Grab your dutch oven and let’s get cooking! 


Great northern white beans, drained and rinsed
1 can (about 15 ounces)
White onion, chopped
Celery, chopped
1 stalk
Carrots, chopped
White wine
1 cup
Chicken stock
5-6 cups
White flour
1/4 cup
Sprigs of fresh thyme
Bay leaves
Garlic powder
1 teaspoon
Cayenne pepper
1 teaspoon
Kosher salt
1 teaspoon
Black pepper
1 teaspoon


  • Dutch oven or large pot with lid
  • Large bowl
  • Wooden spoon
  • Tongs


In a large bowl, combine flour, salt, pepper, garlic salt, and cayenne. Heat a large pan over high heat with 1 tablespoon olive oil. Add 1-2 shanks at a time, coating completely. Remove from flour, shake off excess, and set aside on a plate.

Reheat pan on medium heat and add 1 tablespoon olive oil. Add onion and sautée for 3 minutes until softened. Add carrots and celery and sautée for 2 minutes. Add white wine and let reduce about 5 minutes. Add enough stock to just cover the shanks. Add thyme and bay leaf.

Cover and cook over low heat, flipping shanks every 20 minutes. Cook shanks for about 3 hours until shanks are tender and easily come off the bone. Remove shanks from the pot and set aside. Increase heat to medium-high to reduce mixture by 1/2, about 20 minutes. Add beans and heat for about 5 minutes. Serve shanks on a plate with a spoonful or two of beans and sauce.