Ingredients
6
6 servings
- •6 thick-cut pork shank sections, 2 to 3 inches thick
- •salt and freshly ground black pepper to taste
- •1 tablespoon olive oil
- •1 tablespoon butter
- •1 large yellow onion, diced
- •2 ribs celery, diced
- •1 large carrot, diced
- •1 teaspoon kosher salt
- •0.25 cup tomato paste
- •2 tablespoons all-purpose flour
- •1 cup white wine
- •1 bay leaf
- •0.5 teaspoon dried thyme
- •0.5 teaspoon dried rosemary
- •0.125 teaspoon ground cloves
- •2 cups chicken broth
- •1 tablespoon chopped fresh flat-leaf parsley
- •1 tablespoon freshly grated lemon zest
Instructions
- Season pork shank with salt and pepper.
- Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
- Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
- Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
- Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.
Nutritional Facts
Per 6 servings
- Calories: 262
- Carbohydrate: 10g
- Fat: 8g
- Fiber: 2g
- Protein: 30g
- Sugar: 5g
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