Pork Shanks W/Porcini & Prosciutto

• 1 oz dried porcini mushrooms
• 1 cup boiling water
• 4 whole pork shanks with rind
• abt 1-1/4 - 1-1/2 lbs ea.
• 4 Tbls. Olive Oil divided
• 1 lg. onion chopped
• 1 cup chopped carrots
• 1 cup chopped leeks-white & lt Green parts
• 1/2 chopped celery
• 2 oz prosciutto chopped
• 6 garlic cloves chopped
• 1 cup dry white wine
• 1 cup low salt chicken broth
• 5 tsp. chopped fresh sage div.
• 2 tsp. chopped fresh rosemary
• divided
• Chopped Italian Parsley

1. Soak porcini in 1 cup boiling water til soft abt. 30 min. save soaking water after draining.
2. Preheat oven 325. Sprinkled pork with s/p. Heat 3 TBL. oil in heavy large wide pot over med-high heat. Add pork saute until brown on all sides
3. 15 min. transfer pork to rimmed baking sheet.
4. Spoon off all but 2 Tbs. of fatreduce heat to med. add onions, carrots, leek, celery and proscuitto. Cover and cook stirring occ. abt. 10 min. Mix in garlinc and chopped porcini. Add wine and bring to boil scapping all brown bits add broth and liquid soaking, leaving any sediment in bow. Add 1 tsp sage and rosemary ea. add pork and juices .
5. Bring pork mix. to boil cover pot and place in oven Braise pork until very tender turning every 30 min, for 1 & 1/2 hrs.
6. When done an preparing to serve, skim off excess fat, reduce sauce til it coats back of spoon 7 min and serve over meat.

porcini mushrooms, boiling water, pork, olive oil, onion, carrots, leekswhite, celery, garlic, white wine, chicken broth, sage, rosemary, italian parsley

Taken from www.epicurious.com/recipes/member/views/pork-shanks-w-porcini-prosciutto-1231339 (may not work)