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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop carrots, celery, and onions (I put everything in my food processer). | 2. Preheat oven to 325 degrees F. | 3. Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven) Add enough olive oil to cover the bottom (use more or less than 1/2 cup). | 4. Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside. | 5. Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned. | 6. Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt) tomato paste and anchovy paste. Cook for 1 - 2 minutes. | 7. Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock) and bay leaves - bring to a boil. | 8. Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven. | 9. Cook for 2 - 3 hours. This depends on the size of the shanks. | 10. Remove bay leaves - ready to serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
pork shank	3 -4	lb		0.0	0.0	0.0	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	tablespoon		-	-	-	-
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
carrot	1 1/2	cups	chopped	78.72	18.3936	1.7856	0.4608
celery	1 1/2	cups	chopped	24.24	4.4996	1.0454	0.2576
onion	1	cup	chopped	64.0	14.944	1.76	0.16
red wine	1	cup		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
anchovy paste	1 1/2	1/2		0.0	0.0	0.0	0.0
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
bay leaf	2 -3			-	-	-	-
broth	1	quart		-	-	-	-
caper	1/4 - 1/2	cup	Rinsed	0.0	0.0	0.0	0.0
kalametas olive	1/2 - 3/4	cup	pitted	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.