Stinco di maiale

Pat the Pork shanks dry with paper towels. Season generously all over with Fine sea salt and Freshly ground black pepper.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the Pork shanks on all sides until deeply golden brown. Remove the seared Pork shanks from the pot and set aside.

Reduce the heat to medium. Add the finely diced Yellow onion, Carrots, and Celery stalks to the pot. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Add the minced Garlic cloves and cook for another 1-2 minutes until fragrant.