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Ingredients
US|METRIC
4 SERVINGS
- 2 qt. water
- 1 onions (each, yellow, quartered)
- 1 head garlic
- 1 Tbsp. black peppercorns
- 7 thyme sprigs (each)
- 3 bay leaves (each)
- 1 tsp. chili (flake)
- 1 lemon (cut in half, pan roasted flat side down until caramelized)
- 1/2 cup salt
- 2 Tbsp. sugar
- canola oil (As needed, or, Use a little leaf lard in its place you wish)
- 4 pork shank (each, brined)
- 1 yellow onion (each, large dice)
- 1 carrots (each, peeled, large dice)
- 1 stalk celery (large dice)
- 5 garlic cloves (each, peeled and crushed)
- 2 tsp. rosemary (chopped)
- 2 tsp. sage (chopped)
- 2 tsp. oregano (chopped)
- 2 tsp. thyme leaves (chopped)
- 2 bay leaves (each)
- 3 strips lemon zest (no white pith)
- 1/2 tsp. chili (flake)
- 4 floz crushed tomatoes
- 2 Tbsp. sherry vinegar
- 4 floz white wine
- 1 qt. chicken stock (dark)
- salt
- black pepper
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Directions
- 1. In sauce pot, add all ingredients.
- 2. Bring to a boil, cool completely.
- 3. Submerge shanks in brine for 8 hours or overnight
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