Braised Pork Shanks

Directions

1. 1
   In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper.
2. 2
   Add the pork shanks, one at a time, and shake to coat thoroughly.
3. 3
   In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
4. 4
   Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes.
5. 5
   Transfer the browned shanks to a deep, heavy casserole.
6. 6
   Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary.
7. 7
   Add the pork shanks to the casserole.
8. 8
   Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes.
9. 9
   Add the wine and bring to a boil.
10. 10
    Simmer until slightly reduced, about 2 minutes.
11. 11
    Pour the wine and vegetables over the pork.
12. 12
    Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil.
13. 13
    Tuck the pork shanks into the liquid so that they're mostly submerged.
14. 14
    Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender.
15. 15
    Turn the pork shanks every 30 minutes to keep them submerged in the liquid.
16. 16
    Transfer the braised shanks to a large, deep platter, cover and keep warm.
17. 17
    Strain the liquid, pressing hard on the solids; discard the solids.
18. 18
    Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes.
19. 19
    Spoon off the fat, pour the pork gravy over the braised shanks and serve.