Slow Cooker Depression Era Pork Shanks and Navy Beans

Ingredients

• 2 to 3 pounds bone-in pork shanks
• 1 cup dried navy beans (soaked overnight)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 2 tablespoons olive oil for browning the pork
• Fresh parsley for garnish (optional)

Instructions

1. Drain the soaked navy beans and rinse them under cold water. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the pork shanks with salt and pepper, then add them to the skillet. Brown the pork shanks on all sides, about 5 minutes per side.
3. Place the chopped onions, garlic, carrots, and celery at the bottom of the slow cooker.
4. Carefully place the browned pork shanks on top of the vegetable layer in the slow cooker.
5. Sprinkle the soaked navy beans over the pork shanks, then add the bay leaves, thyme, salt, and pepper.
6. Carefully add the chicken broth to the slow cooker, ensuring the ingredients are submerged.
7. Cover the slow cooker and set it to low for 8 hours or high for 4 hours.

Nutrition