Recipe

Pork Lovers Braised Pork Shanks Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 5 months, 2 weeks ago This is one of the most delicious pork recipes. I have made over and over. The flavors make the most aromatic gravy and the rind is cooked to perfection. These are not ham hocks but pork shanks which are about 5" in length and 6" around. I hope you enjoy. ... More Prep:20m Cook:120m Servings:2	Victoriareg
	carrot garlic herb leek mushroom onion pork prosciutto white wine

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Ingredients

INGREDIENTS

4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)

4 tablespoons olive oil, divided

1 jar exotic mushrooms or mushrooms of your choice

1 large onion, chopped

1 cup chopped carrots

1 cup chopped leek (white and pale green parts only)

1/2 cup chopped celery

1 Bag washed assorted fingerling potatoes

2 ounces prosciutto, chopped

6 garlic cloves, chopped

1 cup dry white wine

1 cup low-salt chicken broth

3 teaspoons chopped fresh sage, divided

2 teaspoons chopped fresh rosemary, divided

Chopped fresh Italian parsley

Directions

PREPARE VEGGIES

Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut e until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.

Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, assorted fingerling potatoes and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth . Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.

Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes.

Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.

Meannwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.

Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.

Let's eat!

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Comments

shine 5 months, 2 weeks ago said:
I just sat down at my computer to put on some music to cook by, and thought that I would check some e-mails, but there was some freakish gravitational force that made my mouse click on grouprecipes. I guess I know why now... as usual, your recipe truly appeals to me. This time, you did it with the fingerling potatoes -- so rare to see those in recipes -- but, why am I not surprised that of all people -- you would use them.

Now I must go and attend to business with the thought of pork shanks fresh in my mind :-)

Thanks for the post -- you're great!
Ray

momo_55grandma 5 months, 2 weeks ago said:
Wonderful recipe thanks bunches higjh5

sitbynellie 5 months, 2 weeks ago said:
Hi Vic, I frequently see porkshanks at my local supermarket but I hadn't a clue what to do with them if I bought them. I now have a recipe which looks delicious and easy enough for me to try. (!!!) Thank you for the recipe. I'd be honoured if you'd accept my cooking friend invite.
My thanks
(Nellie) Susan

choclytcandy 2 months, 2 weeks ago said:
I absolutely love this recipe and look forward to preparing it.

artist92543 2 months, 1 week ago said:
There aren't many dishes more satisfying than one made with pork shanks. I've done a few and want to do alot more this coming fall/winter. This one looks as good as they get, slow cooked and done with attention and care.

wttothemax 1 month, 2 weeks ago said:
You have some fancy recipes here.

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