FRENCH CUT PORK SHANKS IN BROWN SAUCE

Ingredients:

6	pc	MONTEREY FRENCH PORK SHANKS
1	cup	MAGNOLIA ALL PURPOSE FLOUR
1/4	cup	cooking oil
1/2	cup	MAGNOLIA GOLD BUTTER
2	cups	sliced white onions
3	pc	bay leaves
2	tsp	iodized rock salt
1	tsp	sugar
1	tsp	pepper
2	cups	pork stock

*1/2 pc pork bouillon dissolved in 2 cups of water

Procedure:

Dredge pork shanks in flour.
In a pan, fry in oil until brown. Set aside.
In another pot, melt butter and sauté onions and bay leaves until onions are brown and caramelized.
Add salt, sugar, pepper and pork stock. Simmer covered for 1 hour and 45 minutes or until tender.

Makes 6 servings.

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