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Slow-roasted pork shank until fall-off-the-bone tender is festive Italian comfort. A high protein carnivore mediterranean dish that feeds the whole family with minimal effort.
Preheat your oven to 325°F and pat the pork shank dry with paper towels for best browning.
Generously season the shank with kosher salt and black pepper; heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and sear the shank on all sides until deeply browned, about 4 minutes per side.
Remove the pork; add chopped onion, celery, carrot, and whole garlic cloves to the pot and cook over medium heat until softened, about 7 minutes. Stir occasionally to avoid burning.
Return the shank to the pot atop the vegetables. Add sprigs of rosemary and pour in the dry white wine around (not over) the meat. Cover tightly.
Roast in the oven for 2.5 to 3.5 hours, basting halfway, until the pork is fall-apart tender and pulls easily from the bone. Rest, covered, for 10 minutes before serving.
