I look at recipes all of the time. Some of the time I will follow them, but most of the time I take the recipe and change it to suit our taste. That is what I did with the recipe by The Kitchn for braised pork shank. This recipe is easy to make, and it is delicious.
- 2 pork shanks (about 3 pounds total) Skin on is great. But I used skinless
- 3 tablespoons olive oil
- 1 onion slices
- 4 celery sliced
- 5 cloves garlic, chopped
- 1/4 teaspoon salt
- 1–24 oz Marina’s Italian Style Tomato Sauce
- 1/2 cup red wine
- 1/4 teaspoon red chili flakes
- 1/4 cup loosely packed freshly chopped Italian parsley, basil, or a combination, divided
- Salt and freshly ground pepper, to taste
- Preheat the oven to 300°F.
- If the pork has a thick layer of fat, make cross-hatch cuts with a very sharp knife, deep enough to just split the skin.
- Warm the oil over high heat in a 4-quart Dutch oven. Add the pork and cook a minute or two on each side until browned, turning carefully with tongs. Remove and set aside.
- Lower the heat to medium, then sauté the garlic, onion and celery with a pinch of salt until garlic begins to show color. Add the pork back to the pot, pour the wine in the pot and reduce down for a few minutes. Add the tomato sauce and chili flakes. Cover tightly with a lid and transfer to the oven.
- Cook for 2 to 3 hours, turning the meat after 30 minutes. In the last 20 minutes of cooking, uncover the meat, turn it again, and raise the oven temperature to 450°F. The pork is done when the meat pulls easily away from the bone. Divide each shank and its sauce between two large shallow bowls and top with chopped fresh herbs, salt, and pepper. Serve with rice or polenta.