Ingredients (serves 4)

• 2 pcs of pork shank, 700g each
• 1 large onion
• 1 clove of garlic
• 1 sprig of rosemary
• a few fresh sage leaves
• a few bay leaves
• 2 sprigs of thyme
• 1 glass of red wine
• ½ glass of Pantaleo extra-virgin olive oil
• 1 cup of vegetable stock
• salt and pepper to taste

Preparation

Rinse and dry the shanks of pork, place in a large deep casserole dish and season with salt and pepper.
Aside, peel the onion, chop coarsely and place in the casserole dish together with the finely chopped thyme, rosemary, garlic, and bay leaf.
Pour over the red wine and oil, mix well with your hands and stand in the fridge for 10 to 12 hours (remembering to turn the pork shanks over at least a couple of times).
Then place the casserole dish on the hob and cook for about 10 minutes, browning the meat on each side.
Now add the vegetable stock and place in a hot oven at 200° for about an hour and a half, and baste the meat occasionally in its own sauce.
After cooking, put the pieces of pork onto a serving dish, pour the cooking liquid into a small saucepan, add 1/2 tablespoon of flour and bring to the boil over a moderate heat until it thickens into a gravy.
Cut the pork into slices, pour the gravy over the meat and serve, garnishing the dish with aromatic herbs.
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