Braised Pork Shank


Serves 5

Ingredients for Braised Pork Shank

5 8oz-9oz Pork Shanks
2 Tsp. Salt
2 Tsp. Black Pepper
1/4 C All Purpose Flour
3 oz. Pomace Olive Oil
3 oz. Carrots
3 oz. Celery
3 oz. Yellow Onions
2 Tsp. Fresh Minced Thyme
2 Tsp. Fresh Minced Rosemary
2 Tsp. Minced Cilantro
4 Tsp. Minced Garlic
1/4 C Cabernet
1 14 oz. Can Whole Canned Chopped Tomato
3/4 Gallon Chicken Stock
2 Tbsp. Tomato Paste

Method for Braised Pork Shank

• Season both sides of the pork shank with salt and pepper and then dust with flour.
• In a large square brazier, heat oil over high heat, cook the shanks until golden brown on both sides. Remove from the pan and place into a deep dish pan.
• Rough cut carrots, celery and onions into a 3/4” dice. Reduce the heat on the brazier to medium high heat and sauté the vegetables for 3-4 minutes. Remove the thyme, rosemary and cilantro from the stem and mince. Add the herbs and garlic to the brazier and cook for 5-6 minutes. Add red wine and cook for 1 minute.
• Add the canned tomatoes, chicken stock and tomato paste, cook for 5-6 minutes stirring often to incorporate all the ingredients. Pour the sauce over the pork shanks and cover with aluminum foil. Cook in a 325º single convection oven for 1 hour and 45 minutes or until just tender.
• Carefully remove the shanks from the pan and place on a sheet pan to cool. Press out the sauce through a china cap and discard the solids. Place the liquid into a sauce pot set on medium high heat and reduce to a sauce consistency. Skim off any excess fat from the sauce.
• Place one shank on a plate then pour some sauce over the top.

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