ready in: 50 mins
PRODUCTS USED FOR THIS RECIPE
Clipsò + Precision
INGREDIENTS FOR 4 PEOPLE
2 leek leaves,
1 peeled clove of garlic,
Sage and rosemary,
2 pork shanks cut by the butcher with the bone, about 2 cm per side,
2 white celery stalks,
1 Ecodose of wine,
Extra virgin olive oil
1 First of all prepare the bouquet garni by bunching up the two leek leaves, garlic, sage, rosemary and clove. Tie it up well with string. Set aside.
2 Cut the vegetables into pieces.
3 Pour the oil in the open cooker and arrange the shanks upright, add the Ecodose of wine, the quartered tomato and the bouquet garni. Close the lid and cook for 25 minutes after the hiss.
4 Let the steam vent gradually, then open the cooker and add the carrots, celery and onion in pieces. Close the cooker and cook for 7 minutes after the hiss.
5 At the end of cooking, turn off the heat, let the steam vent gradually then open the lid. Add the courgettes, put the open cooker back on the heat and cook for about 6 – 7 minutes.
6 remove the bouquet garni and arrange the shanks on a tray. Filter the cooking juices and use to moisten the shanks.