Serves 4
For Pork:
2 pork shanks, cut lengthwise
salt and pepper
6 sage leaves, chopped
2 cloves of garlic, chopped
2 sprigs rosemary, just the needles
8 tbs extra virgin olive oil
3 cups Dry Colombo Marsala
Place all dry ingredients and 4 tbs of olive oil in a bowl and rub mixture on the meat. Arrange shanks in a roasting pan and drizzle with the leftover oil. Place in a 250F oven for 1 hour, covered with aluminum foil. After 1 hour, uncover pan and add Marsala. Increase the temp to 350F and cook for 2 more hours, turning the shanks several times throughout. Baste shanks often to prevent them from drying out. The shanks are done when the meat falls of the bone.
For Sauce:
3 tbs extra virgin olive oil
1 stalk of celery, chopped
1 carrot, peeled and chopped
1 red onion, peeled and chopped
1bay leaf
2 leaves of sage
1 sprig rosemary
3 tbs tomato paste
salt and pepper
1 lb roasted bones (from shanks)
1/2 qt dry Marsala Colombo
1 qt beef broth
1 tbs corn starch
Place all vegetables, oil, herbs, and tomato paste in a pot and cook for about 15 minutes over low heat, stirring frequently. Add shank bones and Marsala and keep cooking for approx 30 minutes, covered. Add broth and cook for another 40 minutes, covered. Strain everything, reserving just the liquid. Reduce over low heat. Whisk in the corn starch to make it thick and glossy. To be served on pork shanks.
For Broccoli Rabe:
1 bunch of broccoli rabe, washed and trimmed
2 cloves of garlic, chopped
3 tbs extra virgin olive oil
salt and pepper
Bring a pot of salted water to rapid boil. Add broccoli rabe and cook for about 3 minutes. Strain and shock in a bowl of ice cold water. Drain rabe, then add to pan and sautée with olive oil, garlic, salt and pepper.
For Potatoes:
12 baby potatoes, whole, washed
1 tsp fresh thyme
4 leaves of fresh sage
1 sprig rosemary
salt and pepper
4 tbs extra virgin
1 tbs dry white wine
Place all ingredients in a bowl and mix well. Arrange potatoes in a roasting pan lined with parchment paper.
Roast at 350F for about 30 minutes, or until potatoes are tender.
Recipe created by Chef Sandra Lotti from Toscana Saporita Cooking
