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.

DeBragga Chef - Lydia Liebchen
The Chef
DeBragga Chef - Lydia Liebchen