Steps: |
| -Preheat oven to 300 degrees. |
| -Season the pork shanks liberally with salt and pepper. |
| -Heat a Dutch oven to medium-high. Add the oil and brown the shanks on all sides. Set the shanks off to the side. |
| -In the same pan, saute the onion, garlic and corn discs. Once the vegetables start to caramelize, add the carrot, celery and the ancho chile. |
| -Saute all of the vegetables for 3 more minutes and then add the tomatoes and paste. |
| -Deglaze right away with the cider vinegar. It should almost evaporate completely. Then add the wine and reduce it by half. |
| -Once the wine is reduced, add the stock. Return the shanks to the pot and tuck the garni in the liquid. |
| -Cover, place in the oven and braise for 3 hours. |
| -Once the shanks are tender, remove them from the braising liquid. Strain the liquid off into a small saucepan. |
| -Let the liquid settle for 5 minutes so you can skim the fat off of the top. |
| -Return the sauce to the stove and reduce to desired consistency. |
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