Ingredients

The following ingredients have 8 Servings
  • 4 – 6 pork shanks
  • Salt & pepper
  • 1 medium onion, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1/2 cup)
  • 2 carrots, chopped (about 1/2 cup)
  • 2 tablespoons tomato paste
  • 1 cup white wine
  • 1 1/2 cups chicken broth
  • 2 sprigs each: fresh rosemary and thyme
  • 1 bay leaf
  • Zest from 1 lemon, for garnish
  • 1/4 cup chopped fresh parsley, for garnish

Instruction

  • Season the shanks with salt & pepper. Brown the shanks until golden and crispy. Remove from pan.
  • Add olive oil, onion, celery, carrots and a pinch of salt. Sauté stirring occasionally, until onions are translucent and vegetables have softened – about 5 minutes.
  • Add wine and tomato paste, deglazing the pan. Add the chicken broth and return the pork shanks to the pan.
  • Cover and bring to a low boil, then immediately reduce the heat to love and simmer for 3 – 3.5 hours. Remove lid for the final 20 – 30 minutes to thicken the sauce.
  • Discard the bay leaf and herb stems, and garnish with lemon zest and fresh parsley before serving.