BRAISED SMOKED PORK SHANK IN BOURBON SAUCE RECIPE - (4/5)

Steps:

• In a 4- to 6-quart Dutch oven or large heavy pot with lid, heat 3 tablespoons oil over medium-high heat. Brown 1 shank, turning frequently, until well-browned on all sides, about 5 minutes. Transfer to a plate and repeat with remaining shank. Discard oil from pot, then add remaining 2 tablespoons oil and heat over medium-high heat until oil is hot but not smoking. Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 4 minutes. Add wine. Using a wooden spoon, scrape up browned bits from bottom of pot, then return shanks to pot. Reduce to a gentle simmer and cook, uncovered, until wine is reduced by half, about 45 minutes. Heat oven to 325º with rack in middle. Add broth and 1/2 cup bourbon to pot. Bring to a simmer, then cover and transfer to oven. Braise shanks until tender, about 1 1/2 hours. Transfer shanks to a plate and cover to keep warm. Strain cooking liquid into a bowl; discard all but 1½ cups. In a medium saucepan heat butter and flour over medium heat, whisking until butter is melted and mixture is combined. Add reserved cooking liquid and remaining 1/2 cup bourbon; whisk to combine. Bring mixture to a simmer; cook, whisking frequently, until sauce is slightly thickened, about 5 minutes. Serve shanks with sauce.