AIP Slow Cooker Pork Shanks Recipe
Good things come to those who wait, and this AIP slow cooker pork shanks recipe is no exception. It’s the easiest masterpiece you’ll ever make!
A Primer on Pork Shanks
Most everyone is familiar with ham, bacon, and pork chops. Pork shanks, however, seem to be more of a novelty.
That’s a shame because this cut is amazingly rich and flavorful as long as it’s cooked right.
Pork shanks are the pig’s front forearm. There’s a lot of connective tissue in this region, which means you have to be careful how you cook it.
Roasting or broiling shanks, for example, would probably result in tough, chewy wreckage.
Pork shanks need to be cooked low and slow. There are a variety of ways to go about it, such as braising, grilling, or cooking it sous vide style. But today I chose to go with the slow cooker.
You just can’t beat the convenience of a slow cooker. You’re not tied to a pot or grill, flipping, stirring, and tasting endlessly.
No, with the slow cooker you can truly set it and walk away.
How I Made This AIP-Friendly
Pork is totally fine for autoimmune protocol. Unfortunately, when you start talking sauces and seasonings everything goes out the window.
Upon investigation, the very first recipe I checked called for flour. That’s not going to work for AIP.
It also recommended chili powder, which, being a nightshade, is off limits too.
Tomatoes are another potential hazard when looking for pork shank recipes. Pork shanks don’t need tomatoes to be successful, of course, so I left them out.
Same thing with tomato paste, another nightshade that’s not invited to your dinner table.
Now let’s talk about what was included in this delicious dish.
We’ll use olive oil for cooking, and some ghee to make gravy. Ample garlic and bay leaves add plenty of flavor.
Chicken broth is vital to make sure the pork shanks stay moist in the slow cooker. Caramelized onions add lovely sweetness.
The Definitive Guide to AIP
So you’ve come across autoimmune protocol, and you want to know what this AIP business is all about. How long do you have?
All kidding aside, there is a lot to autoimmune protocol, and being informed will help you decide if it’s right for you.
It’s not intended for weight loss (although you may lose weight). It’s a strategic elimination diet where you avoid foods that are known triggers of inflammation.
Following AIP has helped many folks with autoimmune conditions to manage their symptoms.
If you’d like to know a whole lot more, check out the definitive guide to AIP.
Tasty pork shanks that have been slow-cooked to perfection, then crisped will leave you wanting more.
- 2 Tablespoons (30 ml) of olive oil
- 2 pork shanks (450 g), on the bone
- 2 medium onions (220 g), peeled and sliced
- 5 garlic cloves (15 g), peeled and sliced
- juice of 1 lemon
- 4 cups (900 ml) of warm chicken broth
- 3 dried bay leaves
- 1 Tablespoon (15 ml) of ghee
- Heat one tablespoon of olive oil in a large pan and brown the shanks. Remove and set aside.
- Add the second tablespoon of olive oil to the same pan, then add the onions and garlic, cooking over moderately high heat until the onions have caramelized. Deglaze the pan with the lemon juice, scraping off any pieces that have stuck.
- Place the shanks and onion mixture into a large slow cooker. Pour in the hot chicken broth and add in the bay leaves.
- Cover with a lid and cook for 4.5 hours.
- Remove the shanks from the heat and place onto a roasting tray. Preheat the oven to maximum.
Once the oven is heated, place the tray on the bottom rack and cook until the skin crisps and puffs up. Remove and allow to rest before serving.
- In the meantime, make a gravy. Tip all the cooking juices and onions from the slow cooker into a large pan on the stove. Remove the bay leaves. Use a hand blender to blitz well. Reduce over moderate heat until thickened, then whisk in the ghee.
- Serve the shanks with the gravy and your favorite greens.
All nutritional data are estimated and based on per serving amounts.
- Calories: 710
- Sugar: 6 g
- Fat: 60 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 26 g