0/5
(0 Votes)
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.