Slow Cooker Pork Shank with Green Lentils Tips, FAQ & printable recipe

Tips for success

To add a bit of brightness to the final dish, consider finishing the pork with a light sprinkle of fresh herbs like parsley or thyme just before serving. The herbal notes cut through the richness of the pork and complement the earthy quality of the lentils.

If you prefer a thicker consistency for the lentil mixture, you can remove the pork once cooked and stir the lentils vigorously to release their natural starches, which helps bind the sauce.

If you find the sauce is too thin for your liking after the cooking is finished, you can remove the lid for the final thirty minutes of cooking or transfer the liquid to a small saucepan and simmer it over medium heat until it reduces to your desired consistency.

This simple step concentrates the flavors and creates a more luxurious, velvety sauce that coats the lentils and carrots beautifully, enhancing the overall presentation of the meal.

Variations

• Smoky Pork Shank: Add a teaspoon of smoked paprika during the seasoning phase to introduce a deep, smoky flavor that pairs perfectly with the earthiness of the green lentils.
• Herbed Lentil Variation: Toss in a sprig of fresh rosemary or a teaspoon of dried savory when adding the water to infuse the lentils with aromatic, woody herbal notes throughout the cooking.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months; thaw overnight in the fridge.

Reheat

Reheat in a saucepan over low heat or in the microwave until steaming hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the pork and lentils are cooled to room temperature within two hours of cooking before placing them in the fridge.

For longer storage, the dish can be frozen in a freezer-safe container for up to two months. Thaw the dish in the refrigerator overnight before reheating it gently on the stove or in the microwave to maintain its texture.

This dish is excellent for making ahead as the flavors continue to develop while stored. You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it into the slow cooker base and start the cooking process in the morning. This makes it an ideal option for busy days when you want a hot, home-cooked meal waiting for you at the end of the day.

Serving ideas

Serve the pork shank hot, with a generous portion of the lentil and carrot mixture spooned over or beside it. The dish is hearty enough to be served on its own, but it also pairs well with a side of crusty bread to soak up the savory juices. A simple green salad with a light vinaigrette can also provide a crisp, acidic counterpoint to the rich, slow-cooked flavors of the pork and lentils.

If you are serving this for a dinner, place the pork shank in the center of the plate and arrange the lentils and carrots around the base. This provides a clean, elegant presentation that highlights the rustic nature of the meal.

Ensure each serving includes a portion of the cooking liquid, which acts as a natural sauce. Warm plates can help keep the food at the perfect temperature while you enjoy the meal with your guests.

Frequently asked questions

Recipe card

Slow Cooker Pork Shank with Green Lentils

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 2

Ingredients

• 1 pork shank
• 1 cup green lentils
• 2 carrots, sliced
• 1 bouillon cube
• 2 cups water

Instructions

1. Place the pork shank at the bottom of the slow cooker. Arrange the sliced carrots and the green lentils evenly around the meat to ensure they cook thoroughly in the liquid.
2. Crumble the bouillon cube over the top of the pork and vegetables. Pour the water over the contents of the slow cooker to provide the necessary moisture for simmering.
3. Cover and cook on low for 8 hours until the pork is tender and reaches an internal temperature of 145°F (63°C). Remove the pork and let it rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

32 g

Fat

22 g

Fiber

12 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.