8 garlic cloves
3 sprigs of fresh rosemary
Salt & Pepper
2 ½ - 2 lbs pork shanks (fresh hocks)
1 ½ cups dry white wine
½ cup low-salt chicken broth
- The evening before serving, chop garlic cloves together with rosemary.
- Add about one tablespoon kosher salt and a generous amount of fresh ground pepper.
- With a sharp knife, poke slits all pork shanks and rub the garlic mixture over the shanks. Refrigerate overnight.
- The next day, wipe most (but not all) of the garlic mixture off of the shanks with a paper towel.
- Heat olive oil in a Dutch oven or large heavy skillet. Add shanks and brown them well.
- Add wine and chicken broth. Bring to a boil, and then lower heat to simmer. At this point, either put the pan in a 350 degree oven (covered by a lid or foil), or transfer the contents of the pan to a crock pot.
- Cook for about 3 hours, basting regularly and turning the shanks about halfway through. If liquid evaporates, add more broth.
- When the meat falls off the bone easily, remove the meat and bone. Discard bone and set the meat aside.
- Serve the meat over polenta or mashed potato with a little of the liquid from the pot. For 5-6 people.