Slow-Cooked Pork Shank Inspired by Trotro

Instructions

1. Preheat a large skillet over medium heat and add extra virgin olive oil.
2. Season the pork shank with fine salt and ground black pepper on all sides.
3. Place the pork shank in the hot skillet and brown it evenly on all sides, about 4 minutes per side.
4. Remove the pork shank and set aside on a plate.
5. In the same skillet, add diced yellow onion, diced celery stalk, and sliced carrot.
6. Cook the vegetables until softened and lightly golden, about 5 minutes, stirring occasionally.
7. Add minced garlic cloves and tomato paste to the vegetables and cook for 2 minutes, stirring constantly.
8. For in dry white wine and scrape the bottom of the skillet to deglaze and lift any browned bits.
9. Allow the wine to reduce by half, about 3 minutes.
10. Transfer the vegetable mixture to a slow cooker or heavy pot suitable for slow cooking.
11. Place the browned pork shank on top of the vegetables.
12. Add chicken broth, fresh thyme sprig, and dried bay leaf to the pot.
13. Cover and cook on low heat for 6 to 8 hours until the pork is tender and falling off the bone.
14. Remove the pork shank and keep warm.
15. Discard the thyme sprig and bay leaf from the cooking liquid.
16. Optionally, thicken the sauce by simmering it on the stove until reduced to desired consistency.
17. Serve the pork shank with the sauce spooned over and your choice of side dishes.