Slow Cooker Red Wine Pork Shank with Glazed Pearl Onions Step-by-step instructions

Before you start

Before starting, ensure all ingredients are ready. Peel the pearl onions completely and slice the carrots into uniform rounds to ensure they cook evenly. Have your measured red wine and beef bouillon ready to go.

Because this is a long-cooking recipe, it is helpful to start early in the day so the meal is ready by dinner time. Ensure your slow cooker is clean and placed on a stable, heat-resistant surface away from any edges.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the raw pork shank into the basin of the slow cooker. Scatter the peeled pearl onions and the sliced carrots evenly around the meat.
   Look for Ensure the pork is sitting flat on the bottom of the slow cooker.
   Tip If the pearl onions are frozen, they can be added without thawing.

The pork shank should be placed securely in the bottom of the slow cooker, surrounded by the pearl onions and carrots. Everything is ready for the seasoning and liquid to be added, ensuring a solid foundation for the long braise ahead.

Seasoning and braising

2. 2Season and braise
   Sprinkle the crumbled beef bouillon cube and dried thyme over the pork and vegetables. Pour the red wine over the entire mixture to ensure even distribution.
   Look for The wine should pool at the bottom of the slow cooker.
   Tip Use a dry red wine like Cabernet or Merlot for the best flavor.

The bouillon, thyme, and red wine have been added to the slow cooker. The ingredients are well-distributed, and the wine should partially cover the base of the ingredients, setting the stage for deep flavor development as the cooking begins.

Slow cooking to completion

3. 3Cook and serve
   Cover and cook on low heat for 8 hours until the meat is fork-tender and reaches an internal temperature of 145°F (63°C). Let the pork rest for 5 minutes before serving with the glazed onions and sauce.
   Look for The meat should be pulling away from the bone easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, you can reduce it in a pan on the stove after cooking.

The pork has reached the required internal temperature of 145°F (63°C) and is fork-tender. The sauce has reduced into a rich glaze, and the vegetables are perfectly cooked. The dish is now ready to be plated and served.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the total cooking time and potentially drying out the meat.

Do not use a high-heat setting for the entire duration, as this can toughen the proteins before they have a chance to break down properly.

Ensure the meat is not crowded in the slow cooker; if you are cooking multiple shanks, they should be arranged in a single layer to ensure uniform heat distribution.

How to tell it’s done

The pork shank is perfectly done when the meat is exceptionally tender and pulls away from the bone with minimal effort. Using a meat thermometer, ensure the thickest part of the meat has reached at least 145°F (63°C).

The onions should be soft and glazed, and the carrots should be tender when pierced with a fork. Let the meat rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat, maximizing tenderness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest