1. Season pork shanks with salt and pepper and refrigerate overnight.
2. In the morning add pork shanks to the crock pot.
3. Add the chicken broth, wine, tomato paste, crushed tomatoes, bay leaf and spices to the crock pot and stir.
4. Turn crockpot to low setting.
5. In a small skillet, sauté onion and garlic in oil for about 3 minutes stirring constantly (onions should be translucent).
6. Add the onion and garlic to your crockpot liquid.
7. Let the pork shanks cook for 6-8-hours or until tender and falling off the bone.
8. When the pork shanks are just about ready, start boiling your rutabaga (see below).

*Optional step- Brown the pork chops on each side in an oiled skillet before adding to crock-pot.

Rutabaga Mash with Rosemary Herbed Butter

Ingredients

• 1 Large Rutabaga
• 2 Tbsp A2/A2 Butter
• 3 Tbsp Heavy cream
• 1 Garlic clove, diced and sautéed
• 1 Tbsp Rosemary, minced
• Salt and petter, to taste

Directions

1. Peel and discard skin if there is wax coating on the outer layer.
2. Cut rutabaga into small cubes. 
3. Boil for 30 minute or until fork tender. 
4. While the rutabaga boils, add 1-Tbsp butter to a small skillet over medium-low heat.
5. Once the butter is melted, add the garlic and herbs.
6. Sauté for 3-4 minutes mixing as it cooks to avoid burning.
7. Turn off heat and set aside.
8. Strain rutabaga and let cool slightly.
9. Add to food processor with remaining 1-Tbsp butter, heavy cream and salt and pepper. 
10. Mix until creamy and smooth and top with melted herbed butter.