Bring 3 quarts plus 2 cups of water to a simmer. Add the Rosemary and Garlic and allow to steep 20 minutes.
Juice and Zest the oranges. Reserve for later.
Remove simmering water from heat. Cut off the top of the Foothill Farms Brown Gravy Mix.
While whisking vigorously, create a whirlpool and add all of the Brown Gravy Mix at once. Continue whisking vigorously until sauce is smooth and thickened. Stir in butter until incorporated.
Strain through a chinois to remove rosemary and garlic.
Stir in orange juice and zest.
Thaw Pork Shanks under refrigeration over night. Remove from packaging adding reserved juices to the Rosemary Orange Brown Sauce.
Per order, cover Pork Shank and microwave for 2 minutes. Place Shank in 350 deep fryer for 2 minutes or until browned and heated to at least 165 degrees.
For Volume Preparation, Shanks can be simmered in water, in the package or removed from package, in a hotel pan, covered and baked at 350 for 30- 45 minutes.
Plate hot Yukon Gold Mashed Potato in center of plate. Stand Shank up into Potato and hot ladle sauce over shank.
Garnish with choice of vegetable and Rosemary Sprig.