Braised Pork Shanks with Mushroom Dumplings

Ingredients

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

Equipment

• frying pan
• ladle
• oven
• mixing bowl
• pot
• baking pan
• casserole dish
• aluminum foil
• dutch oven

Directions

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