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Roasted Tuscan-Style Pork Shanks

Roasted Tuscan-Style Pork Shanks

Roasted pork shanks…close your eyes and you are in the hills of Tuscany, or my Nonna’s kitchen. Low and slow cooking for the win!
  • Prep Time 20 minutes
  • Cook Time 4 hours (sometimes a bit more or less)


  • 4 Gloucester Old Spot Pork Shanks
  • Kosher Salt and Freshly Ground Black Pepper
  • 3 T olive oil
  • 31 cup garlic, minced
  • 3 cups onions, chopped
  • 2 cups carrots, diced
  • 3T fresh rosemary, minced finely
  • 2 fresh bay leaves
  • 1 container Glace de Veau (heated a bit)
  • 2 cups white wine
  • 1/2 parsley, chopped finely
  • 1 container Glace de Veau, heated slightly 
  • 1/4 cup fresh minced Italian Parsley
  • 4 stems of fresh rosemary, a few sprigs of thyme and Italian oregano tied with butcher twine in a bundle


      1. Heat oven to 300°.
      2. Blot shanks dry, season liberally with salt and pepper.
      3. Heat 3T oil in large skillet and brown shanks on all sides
      4. Remove to dish, wipe out skillet.
      5. Add 3T oil to skillet and heat on low.
      6. Add garlic, onions, carrots, and rosemary and sweat for 15 minutes.
      7. Add the wine, the stock and bay leaves to veggies and cook down on medium heat for 5 minutes.
      8. Transfer the shanks to a large roaster to hold them with room to spare and pour your veggie mixture over them.
      9. Cover tightly with foil and roast in oven for 4 hours.  Test for tenderness with a fork, and if there is even a bit of resistance, replace the foil and roast for another hour until fall apart tender.
      10. To serve in a traditional way, make polenta and mound it on a wooden board (with a groove).  Carefully spread it out, leaving an ‘edge’ all around.  Pull the pork off the bone, shredding it a bit.  Mound it in the ‘center’ of the polenta and spoon that wonderful gravy over the pork.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen