Pork Shanks Russo September 27 2011

  • 2 Baby Berkshire Pork Shanks
  • EVO
  • Salt
  • Pepper
  • 1 Sweet Spanish Onion
  • 6 cloves Garlic
  • 1/8# Diced Pancetta
  • 3# Pork Neck or Shoulder Bones
  • 2 celery stalks
  • 2 Carrots
  • 1 can of Crushed San Marzano Tomatoes
  • 1/2 Bottle Amorone
  • Chilli Flakes
  • 3# Yukon Gold Potatoes 

Brown the pork bones for 15 minutes at 400 degrees in the oven. Put the Pork Neck Bones in a large sauce pan with 2 QT of water. Add 1 tsp of salt, 1/4 of a chopped onion, 1 celery stalk and 1 carrot both rough chopped. Boil the heck out of them for 2 hours. Strain and keep. This is your stock. Use the remaining stock and put into large sauce pan with the Amorone Wine. Add a 1/4 of a onion in a piece, 4 cloves of garlic, a carrot and celery rough chopped and a can of Crushed San Marzano tomatoes. Simmer on low. Take the 2 pork shanks seasoned generously in sea salt and course ground pepper and brown in a skillet consisting of enough olive oil to cover the bottom of the pan, 1/4 of the onion diced, the pancetta and 2 cloves of garlic diced. Brown on all sides at medium high heat for about a total of 8-10 minutes. Remove Pork Shanks and transfer to a roasting pan. Add the stock/wine broth which has been simmering. Save the panchetta, garlic and onion while straining the oil after it cools. Bake the pork shanks covered for 3 hours at 300. Cube potatoes with the skin still attached and boil in salted water. Mash. Add the remaining pancetta, garlic and onion from the browning process, a pinch of chili flakes, a table spoon of butter and a 1/2 cup of Milk. Mash again. Put them in a 9x13 baking dish. Add them to the oven (uncovered) as soon as you pull the pork. Shred the pork off the bone using a fork. Pull potatoes after 10 minutes. Divide in 4 plates. Top potatoes with pork and some it's juice.