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:
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In a large bowl crush the tomatoes by hand.
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In a heavy pot large enough to hold everything heat 1/4 cup of olive oil.
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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.
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Add the onion, garlic and sauté till the garlic is light brown and the onion is translucent.
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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.
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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.
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After the 2 hours taste for salt n pepper remove the lid and if needed simmer for 15 minutes to thicken the sauce.
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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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