Crispy Pork Shanks

Ingredients

• Pork shanks (4 (about 2-3 lbs total))
• Olive oil (2 tablespoons)
• Onion (1 large, diced)
• Garlic cloves (4, minced)
• Carrots (2, chopped)
• Celery stalks (2, chopped)
• Chicken broth (4 cups)
• Fresh thyme (1 tablespoon, chopped)
• Bay leaves (2)
• Salt (1 teaspoon, or to taste)
• Black pepper (1 teaspoon, or to taste)

Instructions

1. Preheat your oven to 300°F (150°C).
2. Generously season the pork shanks all over with salt and black pepper, ensuring they are well-coated.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork shanks and brown them on all sides, about 10 minutes. Remove the shanks from the pot and set aside.
4. In the same pot, add the diced onion, minced garlic, chopped carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and chopped thyme, and bring the mixture to a gentle simmer.
6. Return the browned pork shanks to the pot, ensuring they are submerged in the broth. Cover with a lid and transfer to the preheated oven. Cook for approximately 2.5 hours, or until the pork is fall-apart tender.
7. Once cooked, carefully remove the pot from the oven. Transfer the pork shanks to a baking sheet lined with foil.
8. Preheat your broiler to high. Broil the pork shanks for about 5 minutes, or until the skin is golden brown and crispy. Keep a close eye to prevent burning.
9. Serve the crispy pork shanks hot, accompanied by the sautéed vegetables and the rich broth from the pot.