Difficulty: Easy - for beginners
Serves: 4 (with lots of leftovers)
Dietary guidance: n d
1. 4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)
2. 4 tablespoons olive oil, divided
3. 2 large onion, chopped
4. 2 cup chopped carrots
5. 2 cup chopped leek (white and pale green parts only)
6. 1 cup chopped celery
7. 500g washed assorted small potatoes, or large potatoes in quarters
8. 150g prosciutto, chopped
9. 4 garlic cloves, chopped
10. 1 cup (or more) dry white wine (I actually use the whole bottle)
11. 2 cup low-salt chicken broth
12. 3 teaspoons chopped fresh sage, divided
13. 2 teaspoons chopped fresh rosemary, divided
14. Chopped fresh Italian parsley
1. PREPARE VEGGIES - wash, peel, chop etc
2. Preheat oven to 160C (325F). Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut e until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
3. Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, potatoes and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic. Add wine and bring to boil, scraping up any browned bits. Add broth . Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.
4. Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes. Depending on the size of the shanks this can take 2 to 3 and 1/2 hours.
5. Preheat oven to 200C (425F). Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 30 minutes.
6. Meannwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.
7. Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.
8. Remeber a bowl for the bones and fat - the shanks are quite fatty, but this is easy to avoid as you eat.