Braised Pork Shanks
"Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. Tim Love thinks the best way to cook them is in a long, slow braise, as in the recipe here. Don't let the liquid boil, he warns, or it will toughen the meat. To make Pulled Pork and Goat Cheese Quesadillas: Reserve 2 pork shanks and 1/2 cup of pork gravy. More Braising Recipes..."
INGREDIENTS
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1/2 cup all-purpose flour
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2 tablespoons chile powder
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Kosher salt and freshly ground pepper
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6 pork shanks, about 1 1/2 pounds each
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1/4 cup extra-virgin olive oil
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1 medium onion, chopped
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2 medium carrots, chopped
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2 medium celery ribs, chopped
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6 garlic cloves, minced
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1 cup dry white wine
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6 cups chicken stock or low-sodium broth
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3 rosemary sprigs
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2 bay leaves
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2 thyme sprigs
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