Braised smoked pork shank in bourbon sauce
- 5 tablespoons extra-virgin olive oil
- 2 smoked pork shanks (3 1/2 pounds total)
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 2 cups dry white wine
- 4 cups vegetable broth
- 1 cup bourbon
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
In a 4- to 6-quart Dutch oven or large heavy pot with lid, heat 3 tablespoons oil over medium-high heat. Brown 1 shank, turning frequently, until well-browned on all sides, about 5 minutes. Transfer to a plate and repeat with remaining shank.
Discard oil from pot, then add remaining 2 tablespoons oil and heat over medium-high heat until oil is hot but not smoking. Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 4 minutes. Add wine. Using a wooden spoon, scrape up browned bits from bottom of pot, then return shanks to pot. Reduce to a gentle simmer and cook, uncovered, until wine is reduced by half, about 45 minutes.
Heat oven to 325º with rack in middle.
Add broth and 1/2 cup bourbon to pot. Bring to a simmer, then cover and transfer to oven. Braise shanks until tender, about 1 1/2 hours.
Transfer shanks to a plate and cover to keep warm. Strain cooking liquid into a bowl; discard all but 1½ cups.
In a medium saucepan heat butter and flour over medium heat, whisking until butter is melted and mixture is combined. Add reserved cooking liquid and remaining 1/2 cup bourbon; whisk to combine. Bring mixture to a simmer; cook, whisking frequently, until sauce is slightly thickened, about 5 minutes.
Serve shanks with sauce.