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1
In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper.
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2
Add the pork shanks, one at a time, and shake to coat thoroughly.
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3
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
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4
Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes.
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5
Transfer the browned shanks to a deep, heavy casserole.
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6
Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary.
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7
Add the pork shanks to the casserole.
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8
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes.
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9
Add the wine and bring to a boil.
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10
Simmer until slightly reduced, about 2 minutes.
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11
Pour the wine and vegetables over the pork.
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12
Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil.
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13
Tuck the pork shanks into the liquid so that they're mostly submerged.
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14
Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender.
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15
Turn the pork shanks every 30 minutes to keep them submerged in the liquid.
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16
Transfer the braised shanks to a large, deep platter, cover and keep warm.
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17
Strain the liquid, pressing hard on the solids; discard the solids.
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18
Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes.
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19
Spoon off the fat, pour the pork gravy over the braised shanks and serve.
