- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 2 h
- Serves
- 4-6
Ingredients
- 4
- Nagano pork shanks
- 3 tbsp.
- olive oil
- 45 ml
- ½
- green cabbage, minced
- 1
- large onion, peeled and minced
- 3
- carrots, peeled and sliced
- 8
- baby potatoes, halved
- 4
- tomatoes, quartered
- 4
- sprigs of thyme
- Water or unsalted chicken broth
- Salt and pepper
- Persillade
- 1/2 cup
- parsley, chopped
- 125 ml
- 1/4 cup
- basil leaves, chopped
- 60 ml
- 2 tbsp.
- olive oil
- 30 ml
- 1
- small garlic clove, finely chopped
- Salt and pepper
- Zest of 1 lemon
Directions
- Step 1
- Preheat oven to 325 °F (170 °C).
- Step 2
- Season the shanks with salt and pepper. In a large pan, heat the oil and brown the shanks then transfer to an oven-safe baking dish.
- Step 3
- In the same pan, quickly sauté the vegetables, transfer to the baking dish with the shanks, and add the thyme. Then pour water, covering the shanks halfway.
- Step 4
- Cover with a lid or foil and bake for about 2 hours, or until the meat is very tender, turning occasionally. Add water as needed to keep the liquid level halfway up the shanks.
- Step 5
- Persillade
- Step 6
- In a bowl, combine all the ingredients and season.
- Step 7
- Divide the shanks and vegetables into a hollow plate, cover with broth and garnish with persillade.
