FIREMAN BOB'S SLOW COOKED PORK SHANK MY WAY...

Steps:

• 1. Have Crock pot heating while preparing the rest...
• 2. On the " fat " layer on the shank, make " diamond " cuts deep enough to just split the skin.
• 3. Heat the oil over high heat. Add the shank and cook a minute or two on each side until browned. Remove and set aside.
• 4. In a pan, drop the heat to medium, sauté the garlic, fennel, carraway seeds with salt till garlic begins to show color. Add the pork to the Crock pot, add tomatoes, wine, chicken stock, Italian parsley, basil, oragano, and red pepper flakes. Cover and seal with foil, and place lid and slow cook for 5 hours
• 5. Cook for 6 hours on low, turn the shank at 30 minute intervals. In the last 20 minutes of cooking, uncover the meat, turn it again, The pork is done when the meat pulls easily away from the bone. Serve with pasta and crusty bread and butter.
• 6. ENJOY !!!