| | | Braised Pork Shanks Serving Size: 6 (To Make Pulled Pork Quesadillas, below, reserve 2 pork shanks and ½ cup pf pork gravy.)
Note: The recipe can be refrigerated for up to 2 days. Ingredients ½ cup all-purpose flour
2 tablespoons chili powder
Kosher salt and freshly ground pepper
6 pork shanks, about 1 ½ pounds each
¼ cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs Directions - In a large, sturdy resealable plastic bag, combine the flour and chili powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole.
- Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
- Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes.
Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes.
- Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil.
- Tuck the pork shanks into the liquid so that they’re mostly submerged. Cover and cook over moderately low heat for 2 ½ hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid.
- Transfer the braised shanks to a large, deep platter, cover and keep warm.
- Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour gravy over the braised shanks and serve.
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