4 fresh pork foreshanks (each 1.5-2 lbs)
s&p to taste
1/4 c flour
1/4 c olive oil
2 yellow onions, cut into 1/4" dice
2 celery stalks, cut into 1/4" dice
2 carrots, peeled and cut into 1/4" dice
1 lb fresh mushrooms, sliced
4 cloves garlic, minced
2 T tomato paste
1/4 c chopped fresh parsley + more for garnish
2 T chopped fresh thyme
3 c low-sodium chicken broth
1 c dry white wine
4 c cooked cannelli beans (or navy beans)
~~~~~~~~~
can season with cunmin and/or hot sauce
serve with orzo

4 fresh pork foreshanks (each 1.5-2 lbs) 1/4 c flour 1/4 c olive oil 2 yellow onions, cut into 1/4" dice 2 celery stalks, cut into 1/4" dice 2 carrots, peeled and cut into 1/4" dice 1 lb fresh mushrooms, sliced 4 cloves garlic, minced 2 T tomato paste 1/4 c chopped fresh parsley + more for garnish 2 T chopped fresh thyme 3 c low-sodium chicken broth 1 c dry white wine 4 c cooked cannelli beans (or navy beans)

Preheat oven to 375. Season shanks with s&p. Dredge in flour. In large braiser, over med-high heat, warm oil. Brown shanks on all sides 10-12 minutes. Transfer to plate.

Add onions, celery, mushrooms, and carrots to pan; cook 8-10 min. Add garlic, tomato paste, 1/4 c parsley, and thyme; cooke 1 min. Add broth and wine; bring to a boil. Add shanks; cover and bake in oven, turning occasionally 2.5-3 hrs. Transfer shanks to platter; tent with foil. Skim fat off braising liquid; simmer liquid over med-high heat for 15-20 minutes. Add beans, mashing some into sauce. Garnish shanks with parsley and serve with beans. Serves 4.