Ingredients

• 6 thick-cut pork shank sections , 2 to 3 inches thick
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large yellow onion , diced
• 2 ribss celery , diced
• 1 large carrot , diced
• 1 teaspoon kosher salt
• 0.25 cups tomato paste
• 2 tablespoons all-purpose flour
• 1 cup white wine
• 1 bay leaf
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried rosemary
• 0.13 teaspoons ground cloves
• 2 cups chicken broth
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon freshly grated lemon zest

Instructions

1. 1 Season pork shank with salt and pepper.
2. 2 Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
3. 3 Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
4. 4 Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
5. 5 Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.

Nutrition per serving