Braised and Roasted Pork Shanks with Prosciutto and Porcini Mushrooms

Name: Braised and Roasted Pork Shanks with Prosciutto and Porcini Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped carrots; 118 milliliters chopped celery; 28 grams dried porcini mushrooms; 237 milliliters dry white wine; 2 teaspoons chopped fresh rosemary, divided; 3 teaspoons chopped fresh sage, divided; 6 garlic cloves, chopped; 237 milliliters chopped leek (white and pale green parts only); 237 milliliters low-salt chicken broth; 4 Tbsps olive oil, divided; 1 large onion, chopped; 4 servings Chopped fresh Italian parsley; 4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds); 57 grams prosciutto, chopped; 237 milliliters boiling water

Braised and Roasted Pork Shanks with Prosciutto and Porcini Mushrooms is a gluten free, dairy free, and primal recipe with 4 servings. One portion of this dish contains approximately 5g of protein, 20g of fat, and a total of 312 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have sage, garlic cloves, pork shanks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place porcini mushrooms in small bowl.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes.

Ingredients you will need

Mushrooms

Water

Drain and chop mushrooms; reserve soaking liquid.

Ingredients you will need

Mushrooms

Preheat oven to 325F.

Equipment you will use

Oven

Sprinkle pork with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Heat 3 tablespoons oil in heavy large wide pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes.

Ingredients you will need

Pork

Transfer pork to rimmed baking sheet.

Ingredients you will need

Pork

Equipment you will use

Baking Sheet

Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium.

Equipment you will use

Pot

Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes.

Ingredients you will need

Prosciutto

Vegetable

Carrot

Celery

Onion

Leek

Mix in garlic and chopped porcini.

Ingredients you will need

Garlic

Add wine and bring to boil, scraping up any browned bits.

Ingredients you will need

Wine

Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl.

Ingredients you will need

Mushrooms

Broth

Equipment you will use

Bowl

Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.

Ingredients you will need

Rosemary

Pork

Sage

Equipment you will use

Pot

Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.

Ingredients you will need

Pork

Equipment you will use

Oven

Pot

Preheat oven to 425F.

Equipment you will use

Oven

Transfer pork to rimmed baking sheet.

Ingredients you will need

Pork

Equipment you will use

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 20 minutes.

Ingredients you will need

Black Pepper