Braised Kurobuta Pork Shanks with Parmesan Risotto

BY: Mandy Tanner

  • cooking-duration 2.5 hours
  • servings 4 or more SERVINGS
  • cooking-style oven
  • cooking-mode moderate

Put a hearty meal, with a Continental touch on your table using tender Kurobuta pork shanks and creamy risotto enriched with real parmesan. Snake River Farms pork shanks are the starting point for this delicious slow-cooked meal created by Team SRF member Mandy Tanner. The gently braising creates fall-off-the-bone tender meat that is rich with mouthwatering flavor that only comes from real Kurobuta pork. 


Braised SRF Kurobuta Pork Shanks

  • 4 SRF Kurobuta Pork Shanks, 2 packages Buy Now

  • ¼ cup olive oil, plus 2 tablespoons, divided

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 teaspoon fresh thyme leaves

  • 2 teaspoon fresh rosemary, stem removed, chopped

  • lemon wedges for serving

Braising liquid

  • 5 cups stock, chicken or vegetable works well

  • 4 each garlic cloves, smashed

  • 4-5 cremini mushrooms sliced

  • 1 leek, halved and sliced into ¼” pieces

  • 5 thyme sprigs

  • 5 sage leaves

  • 1 fresh bay leaf

  • 1-2 rinds of Parmesan

  • 1 cup dry white wine, or substitute ¼ cup vinegar (apple cider or wine vinegar)

  • salt and pepper as desired

Parmesan Risotto

  • 2 cups Arborio rice

  • 2 shallots, chopped

  • 3 tablespoons olive oil

  • ¾ cup dry white wine, optional or omit and use all broth

  • 4-5 cups chicken stock, simmering

  • 3 ounces Parmesan cheese, shredded

  • salt and white pepper to taste


Preheat oven to 300°F. In a large Dutch oven with a lid, over medium-high flame heat ¼ cup of olive oil. Season the SRF Kurobuta pork shanks generously with salt and pepper. Brown the pork shanks on all sides 3-4 minutes, then remove from the pan while you prepare the braising liquid.
15 minutes
Sauté the leeks and mushrooms for 2-3 minutes until softened.
3 minutes
Add the garlic and herbs and deglaze with white wine, or vinegar and let cook for 1-2 minutes.
2 minutes
Add the SRF Kurobuta Pork Shanks, stock, Parmesan rinds and bring to a simmer. If using unsalted stock, season the braising liquid. Cover and place in preheated 300F oven, and cook for about 2 hours, until the Pork shanks are tender.
2 hours
Remove the shanks from the braising liquid and place on a sheet pan. Discard the bay leaf from the braising liquid. Increase the oven temperature to 425°F. Drizzle the shanks with 2 Tbsp olive oil and fresh thyme and rosemary, and sprinkle with salt and pepper. Roast the SRF Kurobuta Pork Shanks in the oven for 15 minutes, or until the shanks are golden brown.
15 minutes
Serve warm over Parmesan risotto with some of the braising liquid and garnish with lemon wedges.
1 minute
In a medium pot, bring the stock to a simmer. In a separate large pot, heat 2-3 tablespoons olive oil over medium heat. Add the shallots and sauté until softened, 2-3 minutes.
5 minutes
Add the rice and toast for 3-4 minutes while stirring constantly. Rice should be nicely coated with the olive oil.
5 minutes
Add the wine, and cook for 1-2 minutes.
2 minutes
Add the simmering stock, 1 ladle full at a time, stirring the rice until all the liquid is almost fully absorbed. Continue to add the stock in this manner, until the rice is tender and creamy, about 25 minutes stirring constantly over medium or medium-low heat.
25 minutes
Stir in the Parmesan cheese and taste for seasoning.
1 minute
Serve immediately, with braised SRF Kurobuta Pork Shanks, some Parmesan braising liquid, and garnish with a squeeze of fresh lemon juice.
1 minute