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Ingredients

salt and freshly ground black pepper to taste 6 thick-cut pork shank sections, 2 to 3 inches thick 1 tablespoon olive oil 1 tablespoon butter 1 large yellow onion, diced 1 large carrot, diced 2 ribs celery, diced 1 teaspoon kosher salt ¼ cup tomato paste 2 tablespoons all-purpose flour 1 cup white wine 2 cups chicken broth 1 bay leaf ½ teaspoon dried thyme ½ teaspoon dried rosemary ⅛ teaspoon ground cloves Chopped Italian parsley Freshly grated lemon zest

Nutrition Info

261.8 calories carbohydrate: 9.7 g cholesterol: 81.5 mg fat: 8.4 g fiber: 1.8 g protein: 30.3 g saturatedFat: 2.8 g servingSize: - sodium: 1384.1 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Salt and pepper both sides of pork shank sections.
Heat oil and butter in a heavy pot over high heat. Brown pork until it gets a nice sear, 3 or 4 minutes per side. Transfer pork to a plate, reduce heat to medium. Add onions, carrots, and celery to pot. Sprinkle with salt. Cook and stir until onions start to turn translucent. Add tomato paste, cook and stir until tomato paste starts to caramelize, about 2 minutes. Sprinkle in flour, stir for 2 minutes. Add white wine and raise heat to medium high.
When sauce comes to a simmer, cook until sauce reduces slightly. Add bay leaf, thyme, rosemary, and ground cloves. Add chicken stock and return to a simmer. Transfer pork back to pot along with any accumulated juices. Bring mixture to a very slow simmer. Cover and cook until fork tender, 3 to 3 1/2 hours.
Serve shanks with plenty of sauce, topped with freshly chopped parsley and a sprinkle of lemon zest.

6 servings

Pork shank isn't as rich as veal, but I like it better in osso buco. Still, if you want veal you can use it here too.