Pork Osso Bucco

By Harleygirl

Ingredients

• 6 each pork shanks
• 1/4 About 1/4 Cup clarified butter
• Seasoned flour for dredging
• 1 Medium Spanish Onion
• 4 Stalks celery rinsed
• 1 peeled carrot
• 4 cloves garlic
• 3 bay leaves
• 1/2 cup chopped fresh garden herbs
• 1 bottle merlot
• 1/2 bottle Port
• 6 Cups brown veal stock

Preparation

Step 1

1 Heat in a large roasting pan
2 Season port shanks-dredge in flour-brown in clarified buter on all sides.
3 set aside
4 saute' vegetables
5 deglaze pan with merlot
6 add shanks back to pan with stock and port
7 braise for 2-3 hours until tender
8 cool and pick meat from one making sure to discard any sinew or bones.