Apple Cider Braised Pork Shank
October 28, 2026 • 0 comments
Tender, fall-off-the-bone pork shanks braised in apple cider with apples and veggies. An easy Dutch oven fall dinner made with truly pastured pork.
- Prep Time:
- Cook Time:
- Servings: 5
Ingredients
- (2) Pork Shanks
- (3 Tablespoons) 1lb Raw Salted A2/A2 Butter
- (1, diced) Yellow Onions (2lb)
- (2, diced) Carrots (1lb)
- (2, cubed) 1lb - Honeycrisp Apples
- (2-3 cups) Raw Apple Cider
- (1 1/2 teaspoons, or more to taste) Fine Pink Himalayan Salt, 1lb
- (1/2 teaspoon) Black Pepper
- (1/2 teaspoon) Smoked Paprika
- (1 Tablespoon) Brown Sugar
Directions
- Heat oven to 325°F. Melt 2 Tbsp butter in a Dutch oven over medium-high heat.
- Sear the shanks until golden on all sides, then set them aside.
- Add the rest of the butter with the onion, carrot and celery. Cook until soft, about 5 minutes, scraping up the browned bits.
- Put the shanks back in and scatter the apples around them.
- Season with salt, pepper, paprika and then sprinkle brown sugar over the top.
- Pour in the cider, cover, and braise for 3 hours, until the meat pulls easily from the bone.
- Spoon the juices over the shanks and serve with the apples and veggies. They’re great over mashed potatoes, or over buttered egg noodles to soak up all that cider broth.
