Bruce Aidells' Stinco (Braised and Roasted Pork Shanks)

INGREDIENTS

Large or 4 small pork shanks

1 cup

Carrots

1/2 cup

Celery

2 tbsp

Garlic

2 cups

Onions

1 oz

Porcini mushrooms, dried

2 tsp

Rosemary, fresh

1 tbsp

Sage, fresh

1 cup

Pork stock or canned low-sodium chicken broth, homemade

Salt and freshly ground black pepper

3 tbsp

Olive oil

1 cup

White wine, dry

1 1/2 cups

Water

1 cup

Chopped leeks (white and pale green parts)

2 ounces prosciutto or dried coppa, chopped