- 2 pork shanks (about 1 kg each)
- Sea salt and freshly ground black pepper
- 3 tablespoons good-quality animal fat, plus extra if needed
- 6 French shallots, halved
- 3 garlic cloves, chopped
- 3 carrots, chopped
- 2 tablespoons tomato paste
- 3 tablespoons apple cider vinegar
- 250 ml (1 cup) dry white wine
- 500 g brussels sprouts, trimmed
- ½ teaspoon chilli flakes (optional)
- 1 rosemary sprig, leaves picked and roughly chopped
- ½ teaspoon fennel seeds, toasted
- 2 teaspoons paprika
- 200 g canned whole peeled tomatoes, crushed (or 200 g tomatoes, diced)
- 1.25 litres (5 cups) Chicken Bone Broth
- 2 bay leave
Preheat the oven to 150°C.
Melt the fat in a large flameproof casserole dish over medium–high heat. Add the pork shanks and cook, turning occasionally, for 6 minutes until golden brown. Remove the shanks from the dish and set aside.
Add more fat if needed to the dish, then add the shallot, garlic and carrot and cook, stirring occasionally, for 5 minutes. Stir in the tomato paste and cook for a further minute until the vegetables are lightly caramelised. Add the vinegar, stir to deglaze and cook until the vinegar has evaporated, 2–3 minutes. Pour in the wine, bring to the boil and simmer until reduced by half, about 5 minutes.
Return the pork shanks to the dish, then add the brussel sprouts, chilli flakes (if using), rosemary, fennel seeds, paprika, tomatoes, broth and bay leaves. Stir and bring to the boil.
Cover with a lid and cook in the oven for 2 hours. Flip the pork shanks in the liquid, add more broth or water if needed, and cook for another 2 hours until the pork is tender and falling off the bone.
Remove the shanks and vegetables from the braising liquid with tongs. Transfer to a serving platter, cover and keep warm. Place the dish with the braising liquid on the stove top and simmer until reduced by half, about 15 minutes. Spoon the braising juices over the pork and vegetables and serve.