- 2 oz. avocado oil
- 6 pork leg shanks, about 1 pound each
- Salt to taste
- Pepper to taste
- ½ lb smoked slab bacon sliced think
- 1 stick cinnamon
- 1 medium onion, roughly chopped
- 2 bay leaves
- 2 thyme sprigs
- 6 garlic cloves, peeled; crushed
- 3 cups apple cider
- 3 cups chicken broth
- 1 large carrot, peeled; 1-inch sliced
- 2 celery ribs, cut into 2-inch pieces
In a deep heavy casserole, heat oil until shimmering.
Season pork shanks liberally with salt and pepper. Cook shanks over medium-high heat until browned all over, for about 10 minutes. Remove from pot.
Add slab bacon to pot and sear till golden brown. Add cinnamon stick, onion, bay leaves, thyme and garlic, one at a time, waiting 30 seconds before adding each in the order listed. Add apple cider and broth; bring to a gentle boil.
Return shanks to casserole. Tuck the meat into the liquid so that they’re mostly submerged. Cover shanks with the vegetables. Simmer for 2 hours with lid on or until the meat is very tender.
Uncover casserole. Remove shanks.
Simmer until liquid is reduced to 2 cups of sauce. Strain sauce to discard cinnamon stick, bay leaves and thyme stems.
Serve shanks with sauce and roasted vegetables.