Braised Pork Shank

• 2 lbs. pork shank
• ½ stick of butter
• ½ onion finely chopped
• 4 minced garlic cloves
• 2 cups beer or red wine

Sprinkle shank with salt and pepper and let sit while preparing rest of recipe.  In a dutch oven, take ½ stick of butter, ½ onion finely chopped, and 4 minced garlic cloves and sauté until onions are clear

Turn heat up in dutch oven and sear all sides of shank.  Add 1 part beer or wine to 2 parts broth (chicken or pork) and 1 part tomato sauce and a bay leaf until shank is covered at least 75%.

Place in 275 oven and cook until meat pulls away bone.  Optionally: You can add veggies like carrots and potatoes 1 hour before meat is done to have a whole meal in a pot.