▢ Flour
▢ 1/4 cup Butter
▢ 2 Fresh Garlic Cloves, crushed, peeled and chopped
▢ 1tsp dried thyme
▢ 1tsp dried oregano
▢ 1 Large Chopped Onion
▢ 1 Large Chopped Carrot
▢ 2 Celery Stalks Chopped
▢ 1 cup Dry White Wine
▢ 2/3 cup Beef or Chicken Stock
▢ (1 can) Crushed Tomatoes 28oz
▢ Salt Course Grated, like Maldon Sea Salt Crystals
▢ Prepared Mashed Potatoes
Salt and Pepper the shanks then dust lightly with flour.
Melt the butter in a deep skillet or Dutch oven over medium to medium-high heat.
Add the boar, and rotate until browned on all sides.
Remove boar to a plate.
Add garlic, onion and celery to the skillet; cook over medium heat till onion and celery are tender.
Return the boar to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes, beef stock, oregano, thyme and season with salt and pepper.
Cover, and simmer over low heat for 1 1/2 hours, basting the boar every 15 minutes or so. The meat should be tender, but not falling off the bone.
Enjoy plated with mashed potatoes.
