Braised Pork Osso Buco

Pork shanks braised with ancho chiles, tomatoes, red wine and fresh herbs until fork-tender. Allow about 4½ hours including preparation.

Ingredients

• 5-7 lbs Pork Shanks
• 1 Medium Yellow Onion Diced
• 2 Medium Carrots Diced
• 4 Ribs Celery Diced
• 3 Large Sprigs Fresh Rosemary
• ½ Bunch Fresh Thyme
• 6 Garlic Cloves Peeled and Halved
• 4 oz Dried Ancho Chiles
• 1, 28-oz Can San Marzano Crushed Tomatoes
• 3 Tbsp Extra Virgin Olive Oil
• 1 cup Red Wine
• 2 qts Vegetable Broth
• 2 Tbsp Kosher Salt Plus Extra for Seasoning the Shanks
• 2 tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Shanks

Method

1. PREPARE THE SHANKS AND CHILES: Remove the pork shanks 30 minutes before cooking and trim unwanted fat. Submerge the ancho chiles in warm water for 20–30 minutes. Remove their stems and blend with some soaking water to form a paste. Season all sides of the shanks with salt and pepper.
2. SEAR: Heat a large brazier or roasting pan over high heat. Add the olive oil and sear the shanks in one batch for 5 minutes per side. Cover the pan if needed to reduce splashes. Remove the shanks and set aside.
3. BUILD THE SAUCE: Add the onion, carrots, celery and garlic. Cook for 5 minutes, stirring occasionally. Stir in the ancho paste and cook for 3 minutes. Add the wine and cook for another 3 minutes.
4. ADD THE BRAISING LIQUID: Tie the rosemary and thyme together with string and add to the pan with the crushed tomatoes, broth and listed salt and pepper. Cover and bring to a boil. Reduce the heat to a gentle simmer, then add the shanks.
5. BRAISE: Cover and cook for 3½ hours, until the shanks are fork-tender. Flip them 2 or 3 times during the first 2 hours. Avoid flipping later, when the meat begins falling off the bone.
6. FINISH: Remove the shanks and strain the braising liquid. Return the shanks to the strained liquid over low heat until ready to serve.