Season the shanks
Add mire poix
Deglaze with white wine
Cook the flour
Add stock and herbs, bring to a simmer
Cook 300F (149C) for 3 hrs, hold 160F (71C) until ready to serve. If doing overnight hold cook for only 90 minutes.
They will look like this when finished.
Remove from pan and adjust sauce consistency and flavor.
- Pork Shanks
- Salt and pepper
- White wine
- Carrot, onion, celery
- Pork stock
- Thyme, bay leaves, fennel seeds
Menomonee Falls, WI