09 September 2014,15:54 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to 400°F (200°C/gas 6). Roll the pork in the flour and season generously with salt and pepper.
  • Heat the oil in a large, heavy- bottomed pan, add the pork shanks and saute over high heat until golden brown, 10 minutes. Transfer the shanks and their cooking juices to a roasting pan.
  • Roast for 20 minutes. Add the wine and roast for 40 minutes more, adding a little stock if the pan becomes too dry.
  • Meanwhile, heat the remaining oil in a large heavy-bottomed pan over high heat and sauté the carrots, celery, onions, potatoes, and zucchini for 5-7 minutes.
  • When the shanks have been in the oven for about 1 hour, add the vegetables and their cooking juices.
  • Return to the oven and roast for 1 hour more, basting with stock as required to stop the pan from drying out.
  • When cooked, arrange the meat and vegetables on a heated serving dish and serve hot.


  • 2 kg pork shanks
  • 6 tablespoons all-purpose (plain) flour
  • Salt and freshly ground black pepper
  • 100 ml sesame oil
  • 300 ml dry white wine
  • 600 ml beef stock
  • 4 large carrots, thickly sliced
  • 4 stalks celery, thickly sliced
  • 4 white onions, quartered
  • 6 large potatoes, peeled and cut in chunks
  • 4 zucchini (courgettes), thickly sliced

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