Pork Shanks – brined the night before
Chopped onionChopped carrots
Dry white wineChicken stock
Preheat oven to 325 F.
Dry the brined pork shanks and cut through the cracklings/fat in cross hatched pattern of about an inch.
Place some salt, black pepper, cayenne pepper and flour in a plastic bag. Add the pork shanks. Shake to coat.
Heat some lard, oil, or bacon grease in a pot. Brown the shanks – takes about 10 minutes.
Remove the shanks. If any burnt flour in pan, wipe pan clean and add fresh oil.
Add onion, celery, carrots, garlic to pot along with some salt, pepper and other spices. Cook for about 8 minutes to soften.
Add about a cup of wine and four or so cups of chicken broth. Bring to boil.
Add shanks. Bring to boil again.
Cover pot and place in 325 F oven. Turn shanks every 30 minutes. Total cooking time in over is about two and a half hours.
Remove shanks from pot – place on rack to pop back under broiler.
Drain liquid through fine mesh. Degrease liquid. Boil liquid down, reducing to about 1/3 or less. Add sauce thickener for gravy.
Pop shanks under broiler to crisp up cracklings.