Pork Shanks with Scarlet Runner Beans Recipe | Yummly

Pork Shanks with Scarlet Runner Beans

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Pork Shanks with Scarlet Runner Beans

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  • 9 lb. pork shanks
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1 lb. onions (sliced)
  • 1/2 lb. carrots (peeled and sliced)
  • 8 cloves garlic (crushed)
  • 4 cups apple cider
  • 6 cups chicken broth
  • 6 cups beef broth
  • 20 thyme sprigs
  • 1 Tbsp. fennel seed
  • 1 1/2 tsp. whole allspice
  • 1 1/2 tsp. juniper berries (whole)
  • 1 1/2 tsp. white peppercorns (whole)
  • 1 tsp. whole cloves
  • 2 bay leaves
  • 2 whole star anise
  • 3 scallions (sliced)
  • 4 cups chicken broth
  • 2 cups runner beans (dried scarlet, OR other favorite dried beans)
  • 2 carrots (peeled and halved lengthwise)
  • 2 celery (ribs, any leaves removed)
  • 2 onions (halved lengthwise)
  • 2 cloves garlic
  • 1 tsp. curry powder
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    1. Soak the beans: Place beans in a container and cover with water by at least 2 inches. Cover the container and set aside in the refrigerator for at least 8 hours and as long as overnight.
    2. To prepare the pork shanks: In a large deep skillet over medium-high heat, warm olive oil. Season pork with salt and pepper and cook on all sides, working in batches if necessary, until well browned, 10 to 12 minutes. Transfer pork to a roasting pan or Dutch oven with a lid, large enough to hold shanks in a single layer, and set aside.
    3. Add onions and carrots to the skillet, season lightly with salt, and continue to cook over medium-high heat, stirring occasionally, until onions start to soften, about 3 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring occasionally, for 5 minutes. Add apple cider and bring to a boil over high heat. Cook, stirring occasionally and scraping up any browned bits in the skillet, until mixture is reduced to a syrupy, loose jam-like mixture, about 30 minutes depending on the size of your pan.
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