Serves 4
Courtesy of Sandra Rosy Lotti, Toscana Saporita

INGREDIENTS

• 2 pork shanks, cut lengthwise

For seasoning the pork

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 sage leaves, minced
• 2 teaspoons roasted, minced garlic
• 2 sprigs rosemary, just the needles, minced
• 3 tablespoons extra virgin olive oil

For the sauce

• 3 tablespoons extra virgin olive oil
• 1 rib celery, chopped
• 1 carrot, peeled and chopped
• 1 small red onion, peeled and chopped
• 1 bay leaf
• 2 fresh sage leaves
• 1 sprig rosemary, stripped for needles
• 3 tablespoons tomato paste
• salt and pepper to taste
• 1 pound roasted bones
• 1/2 quart red wine
• 1 quart beef broth
• 1 tablespoon corn starch

DIRECTIONS

1. Fill and preheat the water oven to 147F/64C.
2. Combine all seasoning ingredients for the pork in a bowl and rub the shanks well with it.
3. Vacuum seal the shanks in 2 separate pouches.
4. Submerge in the water oven to cook for 24 hours.
5. About an hour before you’re ready to serve, make the sauce (instructions follow).
6. Once ready to serve the shanks, pan sear them in some olive oil for 5 minutes, making sure to brown evenly on all sides.
7. Serve with a generous puddle of the sauce, over mashed potatoes or with your favorite sides.

To make the sauce

1. In a heavy bottomed stock pot, over low heat, put all vegetables with oil, herbs, and tomato paste and cook for about 15 minutes, stirring frequently.
2. Add the bones and wine and continue to cook for approximately 30 minutes more, covered.
3. Add broth and continue to cook for another 40minutes, covered.
4. Strain everything, reserving just the liquid.
5. Reduce the liquid over low heat to about 2 cups.
6. Whisk in the corn starch to make it thick and glossy.