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Preparation time
15 minutes
Total time:
3 hours
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Ingredients
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6 sliced pork shank, each 5-cm (2-in.) thick, without rind
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To taste, salt
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To taste, freshly ground pepper
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Sufficient quantity flour to coat pork shank
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60 mL (¼ cup) olive oil
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90 mL (6 tbsp.) butter, divided
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1 large onion, diced
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1 clove garlic, minced
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1 large onion, diced
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2 stalks celery, diced
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1 bay leaf
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2 sprigs thyme, chopped
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1 sprig of rosemary, chopped
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250 mL (1 cup) white wine
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30 mL (2 tbsp.) lemon zest (about 2 lemons)
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125 mL (½ cup) lemon juice (about 2 lemons)
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625-750 mL (2½-3 cups) veal or poultry broth
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60 mL (¼ cup) chopped Italian parsley
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Directions
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Preheat oven to 180°C (350°F).
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Season the pork shank with salt and pepper and lightly coat with flour.
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Warm a skillet over medium heat. Add 30 mL (2 tbsp.) of oil and 30 mL (2 tbsp.) of butter. When the oil and butter are very hot, brown shank about 5 minutes per side.
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Remove shank from skillet and set aside. Reduce heat to minimum. Add 30 mL (2 tbsp.) olive oil and 30 mL (2 tbsp.) of butter to skillet.
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Add garlic, onion, carrots, celery, bay leaf, thyme, and rosemary. Sauté vegetables to soften, about 5 to 7 minutes.
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Deglaze with white wine and reduce until liquid has almost completely evaporated. Add half the zest and lemon juice (about 1 lemon).
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Pour in 625 mL (2½ cups) broth and bring to a boil. Transfer to a Dutch oven, add reserved pork shank, and cover.
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Cook until meat becomes very tender, about 2 hours. Add more broth if liquid evaporates too quickly
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To finish, remove shank from Dutch oven, reduce sauce until texture becomes syrupy, and then add remaining lemon zest and juice and 2 tbsp. butter. Return pork to Dutch oven to reheat before serving.
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