Ingredients
- 4 pork shanks
- Salt and black pepper to taste
- 4 teaspoons olive oil
- 1 large onion chopped into chunks
- 2 medium carrots chopped into chunks
- 2 celery stalks chopped into chunks
- 4 cloves garlic minced
- 1 1/4 cups dry white wine
- 1 1/4 cups chicken stock
- 1 can (14 ounces) diced tomatoes
- 1 bouquet garni thyme, rosemary, bay leaf
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 325°F.
- Season the pork shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat and sear the pork shanks until browned on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Deglaze the pot with white wine, scraping up any browned bits. Add chicken stock, diced tomatoes, and bouquet garni. Return the pork shanks to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for about 2-3 hours until the meat is tender. Serve garnished with chopped parsley.
