Braised Pork Shanks with White Beans

– recipe compliments of Williams-Sonoma

• 4 fresh pork foreshanks, each 1.5-2 lb. (I used two packs of your shanks and it was plenty for the four of us)
• Salt and freshly ground pepper, to taste
• 1/4 c all-purpose flour
• 1/4 c olive oil
• 2 yellow onions, cut into 1/4″ dice
• 2 celery stalks, cut into 1/4″ dice
• 2 carrots, peeled and cut into 1/4″ dice
• 4 garlic cloves, minced
• 2 Tbs. tomato paste
• 1/4 c chopped parsley, plus more for garnish
• 2 Tbs. chopped fresh thyme
• 3 c low-sodium chicken broth
• 1 c dry white wine
• 4 c cooked cannellini beans (I used two cans, drained and rinsed)

Preheat oven to 375 degrees. Season shanks with salt and pepper. Dredge in flour. In large braiser over medium-high heat, warm oil. Brown shanks on all sides 10-12 minutes. Transfer to plate.

Add onions, celery and carrots to pan; cook 8-10 minutes. Add garlic, tomato paste, 1/4 c parsley and thyme; cook 1 minute. Add broth and wine; bring to boil. Add shanks; cover and bake in oven, turning occasionally, 2.5-3 hours. Transfer shanks to platter; tent with foil. Skim fat off braising liquid; simmer liquid over medium-high heat 15-20 minutes. Add beans, mashing some into sauce. Garnish shanks with parsley; serve with beans.
Serves 4.