- 1 whole pork shank
- 1 onion, diced
- 1 carrot, diced
- 1 celery stick, diced
- 2 garlic cloves, chopped
- Handful dried porcini mushrooms
- 1 cup dry white wine
- 1 cup veal or chicken stock
- 2 Tablespoons olive oil
- Whole herb sprigs, e.g. rosemary, thyme
- 1 bay leaf
- Salt & pepper
- Preheat oven to 180°C (or 350°F).
- Season pork generously with salt & pepper. In Dutch oven or heavy-bottomed pot with lid, heat oil on medium-high, add pork and brown all over, then remove and set aside.
- Add onion, carrots, celery, garlic, and cook for about 10mins until soft.
- Add porcini and wine to deglaze, scrapping up brown bits from the bottom of the pot. Bring to boil and simmer until wine has reduce by at least half.
- Place pork back into pot, add stock and herbs, and bring to simmer. Cover with lid and roast in oven for 2 hours, turning once every 30mins, until meat is tender and almost falling off the bone.
- Remove pork from pot and set aside to rest for at least 15mins.
- Skim off fat from roasting liquid, place pot back onto stove, and boil down until it has reduced to a gravy-like consistency. Strain solids and season to taste with salt & pepper.
- Cut large chunks of meat off the bone, place on platter and drizzle some sauce on top. Serve withgremolata sprinkled on top and extra sauce on the side.
Source: Cooking In The City
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