How do I cook a Pork Leg Shank Roast?
Osso Bucco 1/3 c. olive oil Salt to taste Pepper to taste 4 lbs. pork shank with bone 1 lg. onion, peeled, chopped 4 carrots, peeled, diagonally cut 1/2 inch wide 1 c. dry white wine 1 c. chicken stock 1 (16 oz.) can tomatoes, chopped 1 bay leaf 1 teaspoon fresh thyme 2 sprigs fresh rosemary Zest from 1 lemon (yellow part of skin only) Preheat oven to 325 degrees. In a large skillet, heat oil over medium heat. Salt and pepper the shank to taste. Place flour in a shallow dish or plastic bag. Dredge poirk in flour or place in bag and shake. Remove from dish or bag. Shake off excess flour, placing each piece in the heated oil. Sear pork on all sides until browned. Transfer to a 10 x 15 inch baking dish. Add onion and carrot to skillet. Stir until translucent, about 5 minutes. Add wine, chicken stock, tomatoes, bay leaf, thyme, rosemary sprigs and lemon zest to skillet. Bring to a boil. Pour over veal shanks. Bake covered for 2 hours or until tender. Remove pork and reduce broth for about
