Low & Slow Pork Shanks with Prosciutto & Sage

Low & Slow Pork Shanks with Prosciutto & Sage

Your 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

  1. Heat oven to 300.
  2. 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.
  3. Place shanks into a large dutch oven in a single layer.
  4. Wipe out skillet, and add remaining olive oil with garlic.
  5. Saute on low, stirring constantly, for 2 minutes.
  6. Add leeks, carrots and onions together with plenty of black pepper and a couple shots of salt.
  7. Saute on low, allow veggies to sweat and cook down a bit.
  8. Add 1 cup white wine, the prosciutto and sage and stir completely. Let simmer on medium for 8 minutes.
  9. Add the glace and broth mixture to the veggies and stir to combine.
  10. Continue simmering on low for 5 minutes.
  11. Pour mixture over shanks, add a few turns of black pepper.
  12. 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.
  13. When the shanks are fall-off-the-bone tender, they are done.
  14. Serve with buttered, parslied gnocchi with sage, and pass the shanks with plenty of the savory sauce.

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen