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HOME > DESIGN CENTER > INSPIRATION > CELEBRITY TASTEMAKERS > CARRIE FISHER

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INGREDIENTS

4 pork shanks	1 cup white wine
1 cup diced onions	2 bay leaves
1 cup diced carrots	2 TB butter
1 cup diced celery	1 cup flour
6 cloves of garlic	1 TB salt
3 springs rosemary	1 TB black pepper
2 springs thyme	¼ cup olive oil
¼ cup guajillo chile powder	4 cups pork stock

INSTRUCTIONS

Mix flour, chile powder, salt, and pepper together. Roll the shanks in the flour mixture. In a large roasting pan, heat up the oil. Sear both sides of all shanks at the same time. Add onion carrot, celery, and garlic and continue to sear. Add wine, stock, thyme, rosemary and bay leaves. Bring to a boil and then reduce to a simmer and cover for 2 ½ hours turning the shanks every 15 minutes. Meat should be very tender but stay on the bone. Strain the sauce and reduce by half and add butter.