PORK PATA ALA OSSO BUCO

1. Dredge pork shanks in flour.
2. In a large frying pan, melt half of the butter then pan-fry pork shanks. Set aside.
3. Using the same pan, melt remaining butter then sauté garlic, onions, celery, carrot and tomatoes. Add tomato paste, white wine, water and beef stock. Let boil then lower heat and simmer for 5 minutes.
4. Add pork shanks and bay leaf. Cook covered until tender. Add more water if needed. Season with salt and pepper.

Makes 4 servings.
Tip/s:

• Best served with cooked pasta.