1 14 oz container glace de veau whisked with 2 cups chicken broth
3 oz prosciutto, minced finely
½ cup fresh sage, minced finely
Directions
Prepare Low & Slow Pork Shanks with Prosciutto & Sage
Heat oven to 300.
In a large skillet, sear shanks on all sides in ½ cup olive oil. Add salt and generous grinds of black pepper while they are browning.
Place shanks into a large dutch oven in a single layer.
Wipe out skillet, and add remaining olive oil with garlic.
Saute on low, stirring constantly, for 2 minutes.
Add leeks, carrots and onions together with plenty of black pepper and a couple shots of salt.
Saute on low, allow veggies to sweat and cook down a bit.
Add 1 cup white wine, the prosciutto and sage and stir completely. Let simmer on medium for 8 minutes.
Add the glace and broth mixture to the veggies and stir to combine.
Continue simmering on low for 5 minutes.
Pour mixture over shanks, add a few turns of black pepper.
Turn to bathe the shanks completely, then place covered in the oven for 3-4 hours. Oven time varies – start checking at 2.5 hours, but my shanks need at least 3 hours.
When the shanks are fall-off-the-bone tender, they are done.
Serve with buttered, parslied gnocchi with sage, and pass the shanks with plenty of the savory sauce.
