Melt half of the butter in a large frying pan. Dredge Monterey French Pork Shanks in flour then pan-fry until golden in color. Remove from heat and set aside. Using the same pan, melt the other half of butter then sauté the garlic, onions, celery, carrots, and tomatoes. Add tomato paste, white wine, water and beef cube. Let boil then simmer for 5 minutes. Add pork shanks and bay leaf. Cook covered until tender. Add more water if needed. Season with salt and pepper.

Best served with cooked pasta.

Serves 4.

Prep time : 30 minutes
Cooking time : 2.5 -3 hours.