Braised Summer Pork Shank

By polloazul

Ingredients

• 1.5 pound pork shank (fresh ham)
• 3 tablespoons olive oil
• 1 fennel bulb, ferny tops and root end removed, sliced cross-wise
• 5-7 cloves garlic, chopped
• 1/4 teaspoon salt
• 1 (28-ounce) can crushed tomatoes
• 1/3 cup red wine
• 1/4 teaspoon red chile flakes
• 1/4 cup loosely packed freshly chopped Italian parsley, basil, or a combination, divided
• sea salt and freshly ground pepper, to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 300° F.

With a very sharp knife, make cross-hatch cuts, only deep enough to split the skin, across the pads of fat on the pork, in a grid-like design.

Heat the oil over high heat in a 4-quart casserole or a Dutch oven. Add the pork a cook a minute or two on each side, turning carefully with tongs. Remove and set aside.

Lower the heat to medium, add a splash more oil if necessary, then sauté garlic and fennel with salt until garlic begins to show color. Add seared pork back to the pot, pour over tomatoes, wine and chile flakes. Cover tightly with corresponding lid or a layer of foil.

Cook for 1 - 1 1/2 hours, turning over 20-30 minutes. It is done with the meat pulls easily away from the bone. Serve with a sprinkling chopped fresh herbs, salt, and pepper.