BONE IN PORK SHANKS RECIPES

Steps:

• In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
• In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
• Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
• Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.

Steps:

• In a baking dish, season the pork shanks with salt and black pepper. Cover and refrigerate overnight.
• Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add 3 of the shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 8 minutes. Transfer the shanks to a large roasting pan. Repeat with the remaining 3 shanks.
• Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and a generous pinch each of salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Stir in the garlic, anchovies, lemon zest and crushed red pepper and cook until fragrant. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, stock, thyme, rosemary and bay leaves and bring to a boil. Pour the mixture over the shanks in the roasting pan. Cover tightly with foil and braise in the oven for about 3 hours, until the meat is very tender.
• Transfer the pork shanks to a platter and tent with foil. Discard the herbs and spoon off the fat from the sauce. Working in batches, puree the sauce in a blender until smooth. Season with salt and black pepper. Spoon some of the sauce over the pork shanks and pass the remaining sauce at the table. Serve the osso buco with creamy polenta.