(for 6 people)
3 pork shanks (about 400g each)
100g of celery
100g of carrot
100g yellow onion
3 medium cloves garlic
a sprig of rosemary (20cm long)
8 big sage leaves
12 tablespoons of extra virgin olive oil
200ml dry white wine
5 large apples (Golden delicious variety)
Dice in 2 cm-sized pieces the celery, the carrot and the onion. Chop coarsely the rosemary, the sage and the garlic. Take each pork shank and dust it with the chopped herbs, adding the salt and the black pepper.
Place the pork shanks in a baking pan (covered with parchment paper) along with the pieces of vegetables. Drizzle with 12 tablespoons of extra virgin olive oil and bake at 220°C for 20 minutes. Turn the pork shanks (so they can brown on both sides) and bake them for another 20 minutes. Then pour in the white wine.
Bake the pork shanks for 1 more hour, after having added to the tin the apples, which first you need to cut into cubes of about 3 cm.
If needed to keep everything moist from time to time pour in some vegetable stock (n. 2). The length of cooking of the pork is about 2 abundant hours. Once the baking is over remove the pork shanks from the oven tin and put them aside.
Put all the vegetables and apple sauce in a saucepan on the stove over medium heat. Blend everything with a mixer and cook for at least one ten minutes. (leave some of the apple pieces as they are). Add a little nutmeg (not too much because some sweetness comes already from the apples) and grind on top a little black pepper.
Cut the pork shanks into pieces and strips, and serve them covered on top with the creamy sauce of apples and vegetables.
This recipe is very interesting and fairly low-priced. You can do the same thing with veal shanks, very effectively but it has a higher cost.
The characteristic of this recipe is that the pork with vegetables and apples takes a hint of unrivaled sweetness. The sauce is important, it must be tasty and balanced. Once the meat is finished a piece of bread will do its duty: cleaning up the dish.