Low & Slow Pork Shanks with Prosciutto & SageYour kitchen is the place to be as these slow low cooking pork shanks fill the room with mouthwatering fragrances
- Prep Time 4 hours
Low & Slow Pork Shanks with Prosciutto & Sage
- 5 Bone in Pork shanks
- Kosher salt
- Vietnamese Black Pepper
- 1 cup olive oil, divided
- 1 cup garlic, minced
- 3 cups leeks, chopped
- 2 cups carrots, diced
- 3 cups onions, chopped
- 2 cups white wine, divided
- 1 14 oz container glace de veau whisked with 2 cups chicken broth
- 3 oz prosciutto, minced finely
- ½ cup fresh sage, minced finely
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.