Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate.
Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half.
Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.
Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well)
Roasted Garlic Bulbs: Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.
Copyright 1999 by Bobby Flay. All Rights Reserved.