An easy & flavorful interpretation of the Northern Italian classic, featuring pork shank instead of veal.
One large pork shank, skin removed.
Salt & pepper shank, dredge in flour and brown on all sides in olive oil, set to side.
Add 2 minced cloves of garlic, one carrot, one stick celery and one onion, diced- to olive oil, add salt, cook until transparent.
Add one cup dry white wine and 1 tablespoon of tomato paste, stir well and reduce liquid by half over low heat.
Add pork shank back in, add one cup chicken broth, cover and cook on low until meat is falling off the bone- this time ranges based on size of shank.
Sautee chanterelles in olive oil.
Plate and serve!
Gremolata is a finely diced parsley, garlic & lemon zest added as a final step.