INGREDIENTS
1 cup
carrots
1/2 cup
celery
1 oz
dried porcini mushrooms
1 cup
dry white wine
2 tsp
fresh rosemary
3 tsp
fresh sage
6
garlic cloves
1 cup
leek
1 cup
low-salt chicken broth
4 tbsp
olive oil
1 large
onion
4 servings
parsley
4
pork shanks
2 oz
prosciutto
1 cup
water