-
1
Marinade:
-
2
Combine the onion, carrots, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.
-
3
Cook's Note: This is an important step, it makes a huge flavor difference, but it is not necessary.
-
4
Preparation:
-
5
Preheat the oven to 350 degrees F. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
-
6
Coat a large, wide pan or Dutch oven with about a tablespoon of olive oil and bring to medium-high heat.
-
7
Trim most of the meat of the pork shank, including some of the fat and dice into small pieces. (reserve the shank bone) Add the diced pork shank to the Dutch oven and cook until it gets brown and crispy. This will lace a gentle smokiness throughout the dish. Toss in the pearl onions, carrots, celery, rosemary, and season with salt.
-
8
Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes.
-
9
Add the tomato paste and cook for 1 to 2 minutes.
-
10
Add 3 cups reserved wine and the pork pieces. Stir to combine and cook until the wine has reduced by 1/2.
-
11
Add the beef stock to just cover the surface of the pork.
-
12
Toss in the bay leaves and the trimmed pork shank. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
-
13
Cook the pork 2-2 1/2 hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, and more stock, if needed.
-
14
Remove the pan from the oven, remove large shoulder bone, pork shank bone, and skim off any excess grease from the surface of the stew.
-
15
At this point, I used two large forks to shred the pork a bit more and stir into the stew, but that is optional depending on what type of pasta you're serving with.
-
16
Serve with pasta, such as papardelle.
