Shanks & Veggies... One Last Hooray Before Summer Sets In

It's only early March but temperatures have already reached into the 80's here in Phoenix. Which means there are not many days left to really enjoy hearty stew like meals like Roasted Pork Shanks and Vegetables.  Let's face it once the summertime rolls around and temperatures go into the triple digits I'm going to be making a lot more lighter...quicker meals.  Won't be turning on my oven much that's for sure.

So before it gets to be too late in the season wherever you live I would recommend giving this recipe a try.  You can easily substitute veal shanks and add more vegetables depending on your taste.  Have fun with it.

Roast Pork Shanks & Vegetables

4 pork shanks
flour for dredging
olive oil
3/4 cup white wine
3 cups carrots,cut in large dice
2 cups celery,cut in small dice
1 cup onion,cut in small dice
3 cups potatoes, cut in large dice
3 zucchini, chopped in large dice
2 cups stock

Rinse shanks under cold water and pat dry with paper towels.  Season with salt and pepper and dredge in flour. Heat 4 tablespoons of oil in a large, heavy bottomed pan. Add the shanks and cook over high heat until they are golden brown.  Transfer shanks and juice to a roasting pan.  Place in preheated 400 degree oven for about 20 minutes.  Add the wine and cook for another 40 minutes.

Meanwhile, heat 2 tablespoons olive oil  another pan and saute the vegetables over medium high heat for about 7 minutes.  When the shanks have been in the oven for an hour add your vegetables and their cooking juice and cook 1 hour more, periodically basting with stock.

Serve hot with shanks surrounded by vegetables.