- (3-4 lbs) Pork Shanks
- (1 cup) Chicken Broth
- (28 ounce can/jar) Crushed Tomatoes
- (1 cup) White Wine, dry
- (1/2 small) 1lb - Yellow Onions
- (2-3 cloves) 8oz - White Garlic
- (1 Tbsp) Tomato Paste
- (1) Bay Leaf
- (1 tsp) Paprika
- (1/4 tsp) Crushed Red Pepper
- (1 large) 1lb - Rutabagas
- (2 Tbsp) 1lb Salted A2/A2 Butter
- (3-4 Tbsp) 1 pint - 100% A2/A2 Guernsey Heavy Cream
- (1 Tbsp, fresh, minced) Rosemary
- (to taste) Salt & Pepper
- Season pork shanks with salt and pepper and refrigerate overnight.
- In the morning add pork shanks to the crock pot.
- Add the chicken broth, wine, tomato paste, crushed tomatoes, bay leaf and spices to the crock pot and stir.
- Turn crockpot to low setting.
- In a small skillet, sauté onion and garlic in oil for about 3 minutes stirring constantly (onions should be translucent).
- Add the onion and garlic to your crockpot liquid.
- Let the pork shanks cook for 6-8-hours or until tender and falling off the bone.
- 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
- 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
- Peel and discard skin if there is wax coating on the outer layer.
- Cut rutabaga into small cubes.
- Boil for 30 minute or until fork tender.
- While the rutabaga boils, add 1-Tbsp butter to a small skillet over medium-low heat.
- Once the butter is melted, add the garlic and herbs.
- Sauté for 3-4 minutes mixing as it cooks to avoid burning.
- Turn off heat and set aside.
- Strain rutabaga and let cool slightly.
- Add to food processor with remaining 1-Tbsp butter, heavy cream and salt and pepper.
- Mix until creamy and smooth and top with melted herbed butter.