Fresh pork shank is one of the tastiest parts of the Berkshire Hog. Cook it low and slow, and you will not be disappointed. Enjoy!
- 2 Circle B Ranch fresh pork shanks (each 1 ½–2 lbs.)
- Salt and freshly ground black pepper
- ¼ cup all-purpose flour
- ¼ cup olive oil
- 1 yellow onion, cut into ¼ inch dice
- 1 celery stalk, cut into ¼ inch dice
- 1 carrot, peeled and cut into ¼ inch dice
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 4 Tbsp. chopped fresh flat leaf parsley,
- plus more for garnish
- 1 Tbsp. Chopped fresh thyme
- 1 ½ cups low-sodium chicken broth or homemade chicken stock
- ½ cup dry white wine
- 2 cups cooked cannellini beans
- Season the Circle B Ranch pork shanks with salt and pepper. Dredge the shanks in the flour, shaking off the excess.
- In a large braiser over medium-high heat, warm the olive oil until just smoking. Add the shanks and brown on all sides, 10-12 minutes total. Transfer to a plate.
- Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8-10 minutes.
- Add the garlic, tomato paste, 4 Tbsp. parsley and the thyme and cook for 1 minute. Stir in the broth and wine and bring the mixture to a boil.
- Return the shanks to the pan, cover and transfer to the oven. Cook, turning the shanks occasionally, until the meat is fork-tender and almost falls off the bone, 2 ½ to 3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
- Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15-20 minutes. Stir in the cooked beans, mashing some of them into the sauce.
- Garnish the shanks with parsley and serve immediately with the beans and braising juices.
- Serving Size: 2