Bruce Aidells' Stinco (Braised and Roasted Pork Shanks)

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Ebannon

1 ounce dried porcini mushrooms

1 ½ cups boiling water

2 large or 4 small pork shanks (4 to 5 pounds total), trimmed of any skin or hair

Salt and freshly ground black pepper

3 tablespoons olive oil

2 ounces prosciutto or dried coppa, chopped

2 cups chopped onions

1 cup finely chopped peeled carrots

½ cup chopped celery

1 cup chopped leeks (white and pale green parts)

2 tablespoons chopped garlic

1 cup dry white wine

1 cup homemade pork stock or canned low-sodium chicken broth, plus more if needed

1 tablespoon chopped fresh sage

2 teaspoons chopped fresh rosemary

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