4 large heritage pork shanks, such as Kurobuta
Salt and cracked pepper
Salt and cracked pepper
6 tablespoons blended canola and olive oil
6 tablespoons blended canola and olive oil
1 pound carrots, roughly chopped
1 large yellow onion, roughly chopped
1/2 stalk celery, roughly chopped
4 to 6 cloves garlic, smashed
6 filets anchovies in oil
A few sprigs fresh rosemary
A few sprigs fresh sage
A few sprigs fresh thyme
One 16-ounce can San Marzano tomatoes
1 1/2 gallons chicken broth
3 cups white wine
2 to 3 cups chicken broth
2 cups white wine
1/4 cup olive oil
2 tablespoons unsalted butter, plus 2 to 3 tablespoons cold unsalted butter
1/4 yellow onion, finely minced
2 cups of arborio rice
1/2 cup grated Parmigiano
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