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1
Preheat the oven to 325 degrees F.
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2
In a shallow 9 by 9-inch baking dish, add the flour, salt, pepper, and paprika.
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3
Mix well.
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4
Dredge each pork shank into the flour until evenly coated.
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5
Shake off excess flour.
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6
In a large heavy casserole dish or Dutch oven over medium-high heat, add the grapeseed oil.
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7
Sear the shanks on all sides until evenly browned, about 5 to 7 minutes.
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8
Remove the seared shanks to a platter.
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9
Add onions, celery, carrots, garlic, rosemary and thyme to the Dutch oven.
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10
Cook stirring frequently until vegetables soften, about 3 to 4 minutes.
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11
Add the sherry and allow the wine to reduce by half.
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12
Stir in the chicken broth and beef stock.
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13
Bring to a boil and add the shanks back to pan.
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14
Cover and put into the oven.
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15
Braise until the meat is fork tender and pulling away from the bones, about 2 to 2 1/2 hours.
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16
Turn oven off.
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17
Remove the shanks from the pot and arrange on a quarter sheet tray, cover with foil and keep warm in the oven.
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18
Skim off any excess fat and strain liquid into a large mixing bowl, discarding the solids.
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19
Put the strained liquid back into the braising pot and bring to a simmer over low heat.
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20
Mushroom Dumplings:
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21
Sift the flour, salt, garlic powder and pepper into a medium-sized mixing bowl.
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22
Combine the butter into flour with your hands until well incorporated.
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23
Add the chives and the soup.
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24
Mix together well with your hands to form a soft dumpling dough.
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25
Drop the dumpling dough by the tablespoonfuls into the strained liquid with an additional 1 cup of chicken stock.
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26
Cook the dumplings for 8 to 10 minutes.
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27
Arrange the pork shanks on a platter and ladle the sauce and dumplings over top.
