1 ½ - 2 lbs pork shank
Salt & Pepper
5-6 cloves garlic, minced
1 sprig of rosemary, leaves only
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
4 Tbsp butter
2 cups dry white wine
1 Tbsp flour
- Preheat the oven to 400 degrees.
- Season one 1½–2 lb. pork shank with salt and pepper.
- Mash together garlic and the rosemary and rub the mixture onto the shank.
- Place the pork shank in a Dutch oven or other heavy pot.
- Add onion, carrot, celery, and butter. Place in oven and roast, turning a couple of times, until the shanks are browned.
- Add dry white wine to the pot and cover with a lid or foil.
- Reduce the temperature to 325 degrees and cook for about 3 hours, basting regularly and turning the shanks about halfway through. If the liquid evaporates, add water.
- When the meat falls off the bone easily, remove the meat and bone. Discard bone and set the meat aside.
- Bring juices in pot to simmer on stove top and whisk flour into the hot pan juices.
- Sieve to remove vegetables and serve with the meat from the shanks, preferably over polenta or mashed potatoes. For 3-4 people.