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Ingredients Jump to Instructions ↓

  1. 2 pork shanks, or shins

  2. Salt and pepper

  3. 1/4 cup lard

  4. 1/2 medium Spanish onion , cut into 1/2-inch dice

  5. 1 rib celery , chopped into 1/2-inch pieces

  6. 1 medium carrot, chopped into 1/4-inch coins

  7. 2 cloves garlic

  8. 1 sprig rosemary

  9. 6 juniper berries

  10. 1 clove

  11. 2 cups dry white wine

  12. 1 cup veal stock

  13. 1 green apple , cored and cut into julienne

  14. 1 lemon, zested and cut into julienne

  15. 1 bunch Italian parsley , leaves picked

  16. 1/4 cup freshly grated horseradish

  17. Blaukrauti, recipe follows

  18. 1 medium red onion, thinly sliced

  19. 6 cups chiffonaded (1/2 inch ribbons) red cabbage

  20. 4 sage leaves

  21. 1 clove garlic

  22. 2 cups red wine vinegar

  23. 2 tablespoons salt

  24. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Rinse and dry the shanks and remove the hairs and hard skin. Season with salt and pepper. In a heavy bottom Dutch oven , heat the lard over medium heat and place the shanks in pan. Sear until dark golden brown on all sides and remove.

  2. Add the onion, celery, carrot , garlic, rosemary , juniper, and clove and cook until just softening, 4 to 5 minutes, then put then shanks back into pan on top of the vegetables. Add the wine and stock and bring to boil. Reduce the heat to a simmer and cover. Cook for 1 hour and 45 minutes, turning every 1/2 hour. Meat will be falling off the bone.

  3. In a medium bowl, combine the apple, lemon zest , parsley, and horseradish and mix well by hand. Sprinkle with a little salt.

  4. Carve the shank into large chunks and serve, topped with gremolata , with blaukrauti on the side.

  5. Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer . Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.

  6. Yield: 8 servings

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