My great aunt made this every spring when money was tight. One tough cheap cut transforms into the most tender meal your family will devour

through them, discarding any broken beans or small stones. Set aside.

Pat the pork shanks dry with a clean towel. This helps them brown better and develop that rich, deep color and flavor on the outside.

In a large skillet over medium-high heat (or using the stovetop-safe insert of your slow cooker, if you have one), sear the pork shanks on all sides until they are well browned, 3–4 minutes per side. You don’t need oil if the pan is hot