Pork shank with vegetables

Preparation:

Preparation: Put the shanks in a large saucepan, cover them with cold water, bring to the boil, then simmer covered for about an hour and a half. When almost cooked add salt and pepper, add the carrots cut into rather thick slices, the onions into thin slices and the potatoes divided into four wedges. Cook for another 15 minutes. Add the cabbage cut into strips and keep on the heat until all the vegetables are cooked, but rather al dente. Serve this dish hot. Accompanying wines: Barbera "Vivace" Del Monferrato DOC, Colli Di Parma Rosso DOC, Gioia Del Colle Rosso DOC.