What you will need:
1 tbsp. Olive Oil

1 Pork Leg Roast, approx 3 lb.

1 c. chopped Celery

1 c. chopped Carrots

1 medium Onion, chopped

2 oz. Pancetta, finely chopped (optional)

2 tbsp. chopped Garlic

1/4 c. Honey

1/3 c. Red Wine Vinegar

2 c. Chicken Broth or Water

2 c. Red Wine

2 tbsp. chopped fresh Thyme (or 2 tsp. dried
3 Bay Leaves

2 tbsp. Butter (melted)

2 tbsp. Flour 

Heat oil over high heat in a pot just large enough to accommodate the roast. Brown roast on all sides. Remove pork, and add celery, carrots, onion and pancetta to pot. Reduce heat to medium-high and sauté for 5 minutes, stirring occasionally. Add garlic, and cook for a further minute. Add honey and vinegar; boil briskly until mixture is almost dry, about 3 minutes. Add broth or water, wine, thyme and bay leaves. Bring to a simmer and return pork to pot and cover loosely. Simmer for about 90 minutes, turning pork once, or until internal temperature reaches 160F (70C) on meat thermometer. Carefully remove pork, and keep warm. Boil sauce for about 10 minutes; check seasoning. Combine butter and flour in a small bowl, and whisk into cooking liquid. Simmer for another few minutes. If an elegant, smooth sauce is desired, strain sauce before serving. To serve, slice pork thinly across grain of the meat, and serve with sauce. 

Serving suggestion: Garlic mashed potatoes and fresh asparagus. Serves 6.

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