Braised Pork Shanks with White Beans

Ingredients

• 4 fresh pork foreshanks, each about 1 1/2-2 #
• s/p
• 1/4 cup AP flour
• 1/4 cup olive oil
• 2 onions, small dice
• 2 stalks celery, small dice
• 2 carrots, small dice
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 stems parsley
• 2 tablespoons thyme, chopped
• 3 cups chicken stock
• 1 cup dry white wine
• 4 cups white beans, cooked

Method

• Preheat oven to 375F. Season shanks with with s/p. Dredge in flour and brown shanks in hot pan on all sides.
• Add mirepoix and cook 8-10 minutes. Add garlic, tomato paste, parsley and thyme and cook 1 minute. Add stock and wine and bring to a boil. Add shanks, cover and bake in oven, turning occasionally, for 2 1/2-3 hours.
• Transfer shanks to platter and cover with foil. Skim fat off braising liquid and simmer remaining liquid over medium high heat for 15-20 minutes until reduced by 1/3-1/2. Add beans, mashing slightly into sauce. Garnish with parsley and serve.

Notes

• SERVINGS: 4
• SOURCE: Adpated from Williams Sonoma