Braised Pork ShanksFeatured by Niner Wine Estates in the Gold Wine Club.
Amazingly tender and succulent braised pork shanks from Niner Wine Estates. Easier than it sounds, this dish can also be made in a slow cooker. The rich flavors of the juicy pork pair perfectly with a glass of Niner's 2003 Sangiovese.Yield: 6
Prep Time: 35 Minutes
Cook Time: 160 Minutes
• 1/2 Cup All Purpose Flour
• 2 Tablespoons Chile Powder
• Kosher Salt and freshly ground Pepper
• Six 1/2 Pound Pork Shanks
• 1/3 Cup Extra-Virgin Olive Oil
• 1 Medium Onion, chopped
• 2 Medium Carrots, chopped
• 2 Medium Celery Ribs, chopped
• 6 Garlic Cloves, minced
• 1 Cup dry white wine
• 6 Cups Chicken Stock or broth
• 3 Rosemary Sprigs
• 3 Bay Leaves
• 3 Thyme Sprigs
In a large re-sealable plastic bag, combine the flour and chili powder with 1 tablespoon each of salt and pepper. Add the pork shanks and shake to coat thoroughly. In a large skillet, heat 2 tablespoons extra-virgin olive oil. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes.
Transfer browned shanks to a deep, heavy casserole. Wipe out skillet and brown remaining shanks in remaining extra-virgin olive oil; lower heat if necessary. Add shanks to casserole. Add onion, carrots, celery and garlic to skillet. Cook over moderate heat until softened, about 5 minutes. Add the wine and bring to boil. Simmer until slightly reduced, about 2 minutes. Pour wine and vegetables over the pork. Add stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck shanks into the liquid so they're mostly submerged. Cover and cook over moderately low heat for 2 hours, or until very tender. Turn the pork shanks every 30 minutes to keep submerged.
Transfer braised shanks to a large, deep platter, cover and keep warm. Strain liquid, pressing hard on the solids; discard the solids. Return liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off fat, pour the pork gravy over the braised shanks and serve.