Braised pork shanks

By Faeza
10 August 2016



¦ 30ml (2 tablespoons)

sunflower oil

¦ 4 pork shanks

¦ 2 onions, sliced

¦ ¼ each red, yellow

and green pepper,

thickly sliced

¦ 4 cloves garlic,


¦ 45ml (3 tablespoons)

tomato paste

¦ 3 cups (750ml)

vegetable stock or water

¦ 410g (1 can) chopped


¦ 45ml (3 tablespoons)

fresh basil

¦ Salt and freshly

ground black pepper

¦ Mashed potatoes

for serving


Preheat the oven to 180°C.

Heat oil in a large ovenproof casserole dish over high heat and brown pork shanks in batches on all sides.

Remove and set aside.

Reduce heat to medium, add onions, peppers and garlic to the casserole dish.

Cook for about 5 minutes until the vegetables start to soften.

Add tomato paste and stock and return shanks to pan.

Add tomatoes and basil and season with salt and pepper.

Bring to the boil, cover and roast in the oven for 2½ hours.

Remove the lid and cook for another hour.

To serve: spoon mashed potatoes into 4 bowls, sit a shank on top and spoon

around some sauce.

Serve with patty pans, baby gems and avo bake.