Ingredients
- 8 pork shanks (Osso Bucco cut)
- Salt and pepper, to taste
- 60 mL (1/4 cup) flour
- 45 mL (3 Tbsp) oil
- 4 garlic cloves, chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 60 mL (1/4 cup) capers
- 45 (3 Tbsp) lemon zest
- 175 mL (3/4 cup) evaporated milk
- 375 mL (1 1/2 cups) CANTON™ Original Broth
- 30 mL (2 Tbsp) flour
- 30 mL (2 Tbsp) butter
Preparation
- Generously season pork shanks with salt and pepper, then dredge in flour. Tap well to remove excess flour.
- In a skillet, heat oil and sear shanks on all sides; transfer to a crockpot.
- Add remaining ingredients, except flour and butter, to the crockpot. Cover and cook on low for 4 to 5 hours.
- Remove cooked shanks, transfer to a plate and loosely tent with aliminium foil.
- In a bowl, blend together flour and butter until smooth. Whisk into broth until well-blended.
- Cook sauce for 15 more minutes, then return shanks to sauce.
