Roasted Tuscan-Style Pork Shanks
Roasted pork shanks…close your eyes and you are in the hills of Tuscany, or my Nonna’s kitchen. Low and slow cooking for the win!
4 hours (sometimes a bit more or less)
- 4 Gloucester Old Spot Pork Shanks
- Kosher Salt and Freshly Ground Black Pepper
- 3 T olive oil
- 31 cup garlic, minced
- 3 cups onions, chopped
- 2 cups carrots, diced
- 3T fresh rosemary, minced finely
- 2 fresh bay leaves
- 1 container Glace de Veau (heated a bit)
- 2 cups white wine
- 1/2 parsley, chopped finely
- 1 container Glace de Veau, heated slightly
- 1/4 cup fresh minced Italian Parsley
- 4 stems of fresh rosemary, a few sprigs of thyme and Italian oregano tied with butcher twine in a bundle
- Heat oven to 300°.
- Blot shanks dry, season liberally with salt and pepper.
- Heat 3T oil in large skillet and brown shanks on all sides
- Remove to dish, wipe out skillet.
- Add 3T oil to skillet and heat on low.
- Add garlic, onions, carrots, and rosemary and sweat for 15 minutes.
- Add the wine, the stock and bay leaves to veggies and cook down on medium heat for 5 minutes.
- Transfer the shanks to a large roaster to hold them with room to spare and pour your veggie mixture over them.
- Cover tightly with foil and roast in oven for 4 hours. Test for tenderness with a fork, and if there is even a bit of resistance, replace the foil and roast for another hour until fall apart tender.
- To serve in a traditional way, make polenta and mound it on a wooden board (with a groove). Carefully spread it out, leaving an ‘edge’ all around. Pull the pork off the bone, shredding it a bit. Mound it in the ‘center’ of the polenta and spoon that wonderful gravy over the pork.