Serving: 4 portions

Ingredients:

• • 4 pork shanks
  • 150g flour
  • 4 bay leaves
  • 70g pork fat or 3 spoons olive oil
  • 3 Garlic cloves
  • 2 diced onions
  • 1L chicken broth
  • 2 diced carrots
  • 3 chopped celery sticks
  • 3 tbs Tomato paste
  • 500ml Merlot
  • 10 peeled tomatoes
  • Fresh thyme
  • Salt and pepper

Method/Preparation:

1. 1. Season the shanks lightly with flour, salt and pepper.
   2. Heat the oil or fat and sear the shanks, turning occasionally until golden on all sides – do not burn the fat. Put the shanks aside on a plate.
   3. In the same pot start frying the onion, carrots and garlic until it turns a light brown colour.
   4. Add the tomato paste and cook gently.
   5. Add the peeled tomatoes, herbs, red wine and bring to a boil for the alcohol to evaporate.
   6. Now add the chopped celery.
   7. Put the shanks in a dish, pour the sauce over them and cover with the hot stock until the meat is submerged, cover well with aluminium foil. Put in a hot oven at 200°C for about 90 minutes, the meat is done when it comes off the bone when pulling with a fork.
   8. You can serve whole on a bed of garlic and parsley, mashed potatoes or you can pull the meat and serve it as a filling for sandwiches.