Low and Slow Is The Secret

Adapted from thekitchn.com

Ingredients:
2 pork shanks (about 3 pounds total)
3 Tbsp olive oil
1 fennel bulb, ferny tops and root end removed, sliced crosswise*
(Optional): You may also add additional stewing vegetables if preferred.
5 cloves garlic, chopped or minced
1/4 tsp salt
4 tomatoes, chopped or 1 qt canned tomatoes, spaghetti sauce or tomato juice**
1/2 cup red wine or beer or 1/4 cup bourbon or other whiskey***
1/4 teaspoon red pepper flakes (hot chile flakes if preferred)
Salt and freshly ground pepper, to taste

1/4 cup fresh herbs- Choose from a combination of fresh parsley, basil, rosemary, thyme, sage, etc.
-or-
4 Tbsp dried herbs- Choose from dried basil, rosemary, thyme, sage, etc.

*Can substitute for fennel bulb with fresh or dried fennel or thai basil plus a replacement vegetable such as kohlrabi, carrots or potatoes.

**If using spaghetti sauce or seasoned tomato juice, slightly decrease the amount of herbs you add, and stick to savory herbs such as sage, thyme and rosemary.

***Any alcohol will do the trick to deglaze your pan. Each will provide a slightly different flavor enhancement to the meat and sauce. If you do not have or cannot use alcohol, simply replace with Coke or Dr Pepper.

Instructions:
Preheat the oven to 275-300°F. If you have the time, you can reduce heat to 275. It will take a little longer, but will result in even more tender meat.

If the pork has a thick layer of fat, make cross-hatch cuts with a very sharp knife, just deep enough to split the skin. Warm the oil over high heat in a 4-quart Dutch oven or large frying pan. Add the pork and cook a minute or two on all sides and ends until well browned, turning carefully with tongs. Remove and set aside.

Lower the heat to medium, then sauté the garlic and fennel (and any other vegetables) with a pinch of salt until garlic begins to show translucent color.

Dutch Oven: Add the pork back to the pot, pour over the tomatoes, wine and chili flakes.

Pan-Sear Method: Deglaze pan with wine/beer/etc. Reduce slightly by simmering for 3-5 minutes, using wooden spoon to be sure bottom of pan is clean. Transfer all pan ingredients to a roaster. Add shanks. Pour over any dried herbs, pepper flakes and then tomato.

Cover tightly with a lid or a layer of foil, and transfer to the oven. Cook at 300 for 1 1/2-2 1/2 hours, turning and basting the meat every 30 minutes. Cooking time will depend on temperature and size of shanks.

For the last 20 minutes of cooking, uncover the meat, turn it again, and raise the oven temperature to 450°F. The pork is done when the meat pulls easily away or falls off the bone. Make sure the meat does not dry out and harden during this time.

Divide the shanks and sauce between large shallow bowls and top with chopped fresh herbs, salt, and pepper. Serve alongside rice, potatoes or big chunks of crusty bread/baguettes and butter. Serves about 4 people, depending on the size of shanks.