Prep Time: 25 minutes
Cook Time: 1 hour, 35 minutes
- 2 pork shanks weighing about a pound (450 g) each
- Half an onion, peeled and diced
- A carrot, peeled and diced
- A 6-inch (15 cm) rib of celery, chopped
- A 6-inch (15 cm) sprig of fresh rosemary
- A bay leaf
- A sprig of fresh thyme
- A few sprigs of parsley
- A clove of garlic, peeled and chopped
- 4/5 cup (200 ml) dry white wine
- 2/5 cup (100 ml) meat broth or bouillon
- 3 tablespoons olive oil or (more traditionally) unsalted butter
- Salt and pepper to taste
Preparation:Preheat your oven to 360 F (180 C).
Chop the carrot, onion, celery, and garlic.
Trim away fat and gristle from the shanks, and season them with salt and pepper.
Heat the olive oil in an ovenproof casserole and brown the shanks, adding the rosemary and turning the shanks to brown all sides. Sprinkle half the wine over the shanks, followed by the chopped vegetables, and transfer the casserole to the oven for 10 minutes. In the meantime, rinse the other herbs and tie them into a bunch. Add it to the pot and roast the shanks for about an hour, basting them from time to time with pan drippings and broth. When the meat is cooked and fork tender, remover it to a platter, cover it with a sheet of aluminum foil, and keep it warm.
Degrease the pan drippings, stir the remaining wine into them, briefly thicken the sauce over a brisk flame, strain it, and spoon it over the shanks. Serve with a full bodied red wine, for example a Teroldego.
Variation: Some people use a few leaves of fresh sage rather than a bay leaf.