The recipe can be refrigerated for up to 2 days.
The herb-filled braise for these shanks pairs terrifically with a Chilean Cabernet Sauvignon that has a similar herbal edge.
cooked at 325 for 2:45 minutes . I tied string around shank to keep from falling apart.Read More
No temperatures are mentioned, only, "do not boil," so I am presuming this putting in the oven at 200 F / 98 C for the 2 and one half hours would be OK?Read More
I've made this exact recipe with lamb shanks, rather like osso bucco, and truly delicious. I will look for some pork shanks.Read More
I call the butcher at my local supermarket and he gets them for me.Read More
Just bought an InstaPot, so how do I adapt the directions to using it?Read More
Where do you buy pork shanks? The only way I've seen them is pre-smoked/cooked.Read More