Servings 4 people
- 4 Pork or Veal Shanks cut 3-inches thick
- 6 tbsp Di Gregorio Extra Virgin Olive Oil
- 1 Carrot sliced
- 1 Onion diced
- 1 Celery Stalk sliced
- 2 cups Di Gregorio Marinara Sauce
- 1 can` Chopped Tomatoes
- 2 cups Chicken Broth
- 2 cups Dry White Wine
Preheat the oven to 375°F. Season the shanks with salt and pepper. In a large oven safe pan over medium-high heat, heat the olive oil. Place the shanks in the pan and brown evenly for 12-15 minutes. Remove the shanks and set aside.
Reduce the heat to medium and add the carrots, and celery. Cook until golden brown, stirring often. Add the marinara, chicken stock, chopped tomatoes, and wine. Bring to a boil. Return the shanks to the pan. Cover pan with foil and cook for 2 hours. Meat should be fork tender. Remove from oven, allow meat to stand for a few minutes, and transfer to a serving platter.