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1
Coat a large pot or Dutch oven with peanut oil over medium-high heat.
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2
Add the garlic, celery and onions.
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3
Cook until the vegetables are browned, about 5 minutes.
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4
Add the shanks to the pot along with the salt, peppercorns, bay and thyme.
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5
Pour in the chicken broth and wine, then add enough water to just barely cover the shanks.
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6
Bring to a boil then reduce heat, cover and simmer for 1 hour 30 minutes.
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7
Remove the shanks from the pot and set on a wire rack over a sheet tray.
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8
Allow the shanks to drain and cool, 25 to 30 minutes.
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9
If you have time, you can also place the shanks in the refrigerator, uncovered, for 2 to 3 hours (this will really help dry the outsides of the shanks so that when you fry them they will get super crispy and also won't splatter as much).
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10
Pat the cooled and drained shanks dry with paper towels.
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11
Sprinkle with salt and pepper.
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12
Heat 3 inches of peanut oil in a deep, heavy pot, such as a Dutch oven or tall stock pot, to 350 degrees F. Working in batches, carefully add the shanks to the pot, skin-side down.
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13
Cover and leave slightly ajar until the oil settles.
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14
Cook, turning once, until the shanks are golden brown and crispy, 10 to 15 minutes.
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15
Drain and season with salt.
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16
Repeat with the remaining shanks.
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17
Serve crispy fried pork shanks with the Fried Caper and Lemon Gremolata and chimichurri sauce if using.
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18
Cook's Notes: If using a pressure cooker, follow the same directions but cut the braising time in half.
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19
Do not overcrowd the pot when frying the pork.
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20
It's best and safest to work in as many batches as you need to prevent a grease fire in the kitchen.
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21
Place the golden raisins in a bowl of hot water with 1 tablespoon of the honey and gently squeeze them with the back of a spoon to plump them back up.
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22
Rehydrate for 2 to 3 minutes.
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23
Drain and set aside.
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24
Heat 1/2-inch oil to 350 degrees F in a saute pan over medium-high heat.
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25
Fry the capers for 30 to 45 seconds.
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26
Drain and set aside.
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27
Combine the parsley, lemon zest, lemon juice, shallots, garlic, remaining 1 tablespoon honey, fried capers and raisins in a mixing bowl and stir.
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28
Season with salt and pepper.
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29
Drizzle with the olive oil and set aside to allow the flavors to come together, 10 to 15 minutes.
