How to make it

  • 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!

Reviews & Comments 6

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  • wttothemax 8 years ago
    You have some fancy recipes here.
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  • artist92543 8 years ago
    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.
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    " It was excellent "
    choclytcandy ate it and said...
    I absolutely love this recipe and look forward to preparing it.
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  • sitbynellie 8 years ago
    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
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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful recipe thanks bunches higjh5
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    " It was excellent "
    shine ate it and 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!
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