Braised Pork Shanks

Featured by Niner in the Platinum Wine Club.


Serves 6

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.

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