May/June 2008
- 2 smoked pork shanks
- 4 cups stock (can be pork, chicken or veal)
- 1 cup tomato paste
- 2 cups white wine
- 2 cups champagne vinegar
- 1 apple
- 1/2 cup honey
- Fresh herbs
- Black pepper
- 2 carrots, roughly chopped
- 1 large onion, roughly chopped
- 5 cloves garlic, smashed
- 2 ribs celery, roughly chopped
Add carrot, celery, onion, garlic, herbs and apple to a hot Dutch oven or large pot, and season with salt and pepper. After the vegetables become slightly caramelized, add the tomato paste. Add white wine, and cook off most alcohol. Add honey, stock and vinegar. Bring to a boil, and add the smoked pork shanks. Cover tightly with foil and a lid, and cook in a 300-degree oven for 4½ hours, occasionally flipping the shanks. Warm the shanks in the braising liquid. This can be done up to four days in advance. Take the shank meat off of the bone to serve. Serve with polenta cakes and an arugula salad.
