Pork Shanks - Recipe

Pork Shanks

     A very special dish - pork shanks are tender, juicy, and full of flavor especially when you use pastured raised pork.  I got the shanks in the pictures below from Dancing Cow Farm at the Leesburg Farm Market in Northern Virginia.  If I had one word to describe this meat I would say "succulent".  This recipe braises vegetables and apples alongside the shanks, and is seasoned with herbes de Provence also found at the farmers market from Full Moon Farm.

(Serves 4-6)

1-2 T. Coconut Oil for frying
4 Pork Shanks (about 7 lbs)
Salt
Freshly Ground Pepper
3 Celery Ribs chopped
2 Yellow Onions sliced
6 Carrots peeled cut into 1 inch pieces
4 Granny Smith Apples peeled and quartered
1 head Garlic peeled and coarsely chopped
1 T. Herbes de Provence
2 T. Thick Balsamic Vinegar
2 c. Chicken Bone Broth

Preheat oven to 350 degrees Fahrenheit.  Heat the oil in a large Dutch oven over medium heat.  Pat the pork shanks dry with a paper towel.  Place the shanks in the pot and salt and pepper them.  Brown on all sides, remove, and set aside.  Sauté celery, onions, carrots, apples, and garlic, adding more oil if needed.  Remove the vegetables and apples and replace the pork back into the pot.  Return the vegetables and apples to the pot along with the herbes de Provence, balsamic vinegar, and bone broth (bringing liquid up to 3/4 of the shank).  Cover and braise in the oven for 2 hours 30 minutes until very tender when stuck with a fork.  Remove from the oven and let sit covered for 15 minutes.  Serve warm with vegetables on the side.

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