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Pork Shanks with Rigatoni

Pork Shanks with Rigatoni

Perfect for a Sunday Dinner. Talk about a simple, but amazing recipe! That’s all I can say about my recipe for pork shanks in a Ragu.

 

You’ll need:

  • 4-6 pork shanks
  • Olive oil
  • 1/2 cup chopped onion
  • 6 garlic cloves smashed
  • 4- 28 oz cans of whole Italian plum tomatoes
  • 1/2 cup dry red wine
  • 1 tsp red pepper flakes
  • Salt
  • Pepper
  • 4-bay leaves
  • Grated Romano cheese

 

Directions:

  1. In a large bowl crush the tomatoes by hand.

  2. In a heavy pot large enough to hold everything heat 1/4 cup of olive oil.

  3. Season the shanks with salt n pepper. Once the oil is hot brown the shanks on all sides. Remove the shanks and drain all but a couple tbs of the fat.

  4. Add the onion, garlic and sauté till the garlic is light brown and the onion is translucent.

  5. Add the wine and deglaze all the brown bits from the pot with a wooden spoon and add the shanks back to the pot and allow the wine to reduce by half.

  6. Now add the tomatoes, bay leaves, some salt n pepper the red pepper flakes and bring to a boil. Reduce to a very slow simmer, cover and simmer for 2 hours carefully stirring the shanks in the sauce every 30 min.

  7. After the 2 hours taste for salt n pepper remove the lid and if needed simmer for 15 minutes to thicken the sauce.

  8. Carefully remove the shanks to a platter. I serve mine with a rigatoni pasta and top with some grated Romano cheese. 

 

Daniel Mancini

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