Braised Pork Shank

This is a delicious pork recipe with sensational flavors that make the most aromatic gravy. Pork shanks, which come from the shoulder or front leg of the pig, can be difficult to find but are worth the search.

Ingredients

• garlic, minced  ·  6 cloves 
• chicken stock  ·  4 cups 
• pork shanks, about 1 1/2 pounds each  ·  6 whole 
• medium celery ribs, chopped  ·  2 whole 
• medium carrots, chopped  ·  2 whole 
• medium onion, chopped  ·  1 whole 
• extra-virgin olive oil  ·  ¼ cup 
• Freshly ground pepper  · 
• Kosher salt  · 
• Herbie's Chilli Powder  ·  2  tablespoon 
• all-purpose flour  ·  ½ cup 
• thyme sprigs  ·  2 whole 
• Herbie's Bay Leaves  ·  2 whole 
• rosemary sprigs  ·  3 whole 
• Wine, Merlot  ·  2 cups 

Instructions

Combine the flour and chili powder with 1 tablespoon each of salt and pepper in a sturdy plastic bag. Add the pork shanks, one at a time, and shake to coat thoroughly.

Heat 2 tablespoons of the olive oil until shimmering in a large skillet. 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 Le Creuset style casserole. Wipe out the skillet and similarly brown the remaining 3 pork shanks and add to the casserole.

Add the carrots, garlic, onion and celery to the skillet. Cook over moderate heat for about 5 minutes until softened. 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, thyme and bay leaves, season with salt and pepper and bring back to a boil.

Place the pork shanks into the liquid so that they're covered. Return the lid and cook over mid-low heat for 2 1/2 hours, or until the meat is very tender. Don't let the liquid boil or the meat will toughen.

Turn the pork shanks every 30 minutes to keep them covered by the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.