Slow cooker Balsamic Glazed Pork Shanks with Potatoes and Carrots
Prep Time: 20 minutes
Cook Time: 7–8 hours on Low or 4–5 hours on High
Servings: 4
Ingredients
- 4 pork shanks, about 12–16 oz each
- 1½ lbs baby potatoes, halved or quartered
- 4 large carrots, cut into thick chunks
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ cup balsamic vinegar
- ½ cup chicken or beef broth
- 3 tbsp brown sugar or honey
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp cornstarch, optional for thickening
- 2 tbsp water, optional
Instructions
- Pat the pork shanks dry with paper towels. Season them generously on all sides with salt, black pepper, smoked paprika, and dried thyme.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork shanks and sear for about 3–4 minutes on each side until they develop a deep golden-brown crust. This step adds much more flavor to the finished dish.
- Place the chopped onion, garlic, potatoes, and carrots in the bottom of the slow cooker. Arrange the browned pork shanks over the vegetables.
- In a bowl, whisk together the balsamic vinegar, broth, brown sugar or honey, soy sauce, Worcestershire sauce, and tomato paste until well combined.
- Pour the balsamic mixture evenly over the pork shanks and vegetables. Spoon a little sauce directly over the tops of the shanks.
- Cover the slow cooker and cook on Low for 7–8 hours or on High for 4–5 hours. The pork is ready when it is extremely tender and easily pulls away from the bone. The potatoes and carrots should also be completely tender.
- Carefully transfer the cooked pork shanks, potatoes, and carrots to a serving dish. Keep them warm while you finish the sauce.
- For a thicker glaze, pour about 1½–2 cups of the cooking liquid into a saucepan. Bring it to a gentle simmer over medium heat and cook for 5–8 minutes until slightly reduced.
- If you prefer an even thicker sauce, mix the cornstarch with 2 tablespoons of cold water. Slowly whisk the slurry into the simmering sauce and cook for another 1–2 minutes until glossy and thickened.
- Spoon the warm balsamic glaze generously over the pork shanks. Serve with the slow-cooked potatoes and carrots around the meat.
Tips
- Sear the pork first: Browning creates the rich, caramelized exterior shown in the dish and gives the sauce deeper flavor.
- Cut the carrots and potatoes into fairly large pieces so they don’t become mushy during the long cooking time.
- Don’t add too much broth. The pork and vegetables release additional liquid while cooking.
- For a sweeter glaze, use honey or add an extra tablespoon of brown sugar.
- For a stronger balsamic flavor, stir 1 tablespoon of fresh balsamic vinegar into the finished sauce just before serving.
- Pork shanks contain plenty of connective tissue, so slow cooking them until very tender gives the best result.
Storage
Allow leftovers to cool before placing them in an airtight container. Refrigerate the pork, vegetables, and sauce for up to 3–4 days.
Reheat gently on the stovetop or in the microwave with a little of the reserved sauce to keep the meat moist. The cooked pork and sauce can also be frozen for up to 2–3 months.
