Braised Pork Shanks with Mushroom Dumplings

• 1 cup all-purpose flour
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1 teaspoon smoked paprika
• 3 pork shanks (1 1/4 to 1 1/2 pounds each)
• 2 cups grapeseed oil
• 1 large onion, diced small
• 2 ribs celery, diced small
• 3 large carrots, chopped
• 4 cloves garlic, peeled
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 cup sherry wine
• 2 cups chicken broth
• 2 cups beef stock
• 1 1/4 cups self-rising flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 2 tablespoons finely chopped chives
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 cup chicken stock

1. Preheat the oven to 325 degrees F.
2. In a shallow 9 by 9-inch baking dish, add the flour, salt, pepper, and paprika.
3. Mix well.
4. Dredge each pork shank into the flour until evenly coated.
5. Shake off excess flour.
6. In a large heavy casserole dish or Dutch oven over medium-high heat, add the grapeseed oil.
7. Sear the shanks on all sides until evenly browned, about 5 to 7 minutes.
8. Remove the seared shanks to a platter.
9. Add onions, celery, carrots, garlic, rosemary and thyme to the Dutch oven.
10. Cook stirring frequently until vegetables soften, about 3 to 4 minutes.
11. Add the sherry and allow the wine to reduce by half.
12. Stir in the chicken broth and beef stock.
13. Bring to a boil and add the shanks back to pan.
14. Cover and put into the oven.
15. Braise until the meat is fork tender and pulling away from the bones, about 2 to 2 1/2 hours.
16. Turn oven off.
17. Remove the shanks from the pot and arrange on a quarter sheet tray, cover with foil and keep warm in the oven.
18. Skim off any excess fat and strain liquid into a large mixing bowl, discarding the solids.
19. Put the strained liquid back into the braising pot and bring to a simmer over low heat.
20. Mushroom Dumplings:
21. Sift the flour, salt, garlic powder and pepper into a medium-sized mixing bowl.
22. Combine the butter into flour with your hands until well incorporated.
23. Add the chives and the soup.
24. Mix together well with your hands to form a soft dumpling dough.
25. Drop the dumpling dough by the tablespoonfuls into the strained liquid with an additional 1 cup of chicken stock.
26. Cook the dumplings for 8 to 10 minutes.
27. Arrange the pork shanks on a platter and ladle the sauce and dumplings over top.

flour, kosher salt, cracked black pepper, paprika, pork, grapeseed oil, onion, celery, carrots, garlic, rosemary, thyme, sherry wine, chicken broth, beef stock, flour, salt, garlic, freshly ground black pepper, butter, chives, condensed cream, chicken stock

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/braised-pork-shanks-with-mushroom-dumplings-recipe.html (may not work)