Recipe by Anna Gill
4 small pork shanks ½ to 1 pound each
3 tablespoons unsalted butter
1 clove of garlic, pressed
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery rib, diced
1 cup dry white wine, divided
½ cup beef or chicken broth
1 6-inch sprig of fresh rosemary
1 sprig fresh sage
1 sprig of fresh thyme
Salt and pepper to taste
A few sprigs parsley, plus 2 tablespoons minced for garnish
1. Preheat your oven to 375◦.
2. Trim any extra fat or skin from the shanks. Season them generously with salt and fresh pepper.
3. On the stovetop, melt the butter in an ovenproof casserole or Dutch oven and brown the shanks on all sides. Remove shanks to a plate and cover with foil.
4. Add the onions, garlic, carrots and celery to the casserole and sauté until the onions are translucent.
5. Return the shanks to the casserole. Add half of the wine and all of the broth to the shanks.
6. Using a length of unflavored dental floss, tie the rosemary, sage, thyme and parsley sprigs together tightly. Add the herb bundle to the casserole and cover it.
7. Roast in the oven for 1 hour. Test the shanks, if they are not yet tender, return them to the oven for another 15 to 30 minutes.
8. Remove the casserole from the oven and the shanks from the casserole to a serving dish. Cover the shanks with foil and keep warm.
9. Remove the herb bundle and dispose of it. Add the remaining wine to the casserole, degrease the pan drippings over a medium heat until they begin to thicken.
10. Carefully place the drippings, vegetables and broth in a blender or processor and puree.
11. Spoon the gravy over the shanks and serve.
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