- 2 pork shanks, or shins
- Salt and pepper
- 1/4 cup lard
- 1/2 medium Spanish onion, cut into 1/2-inch dice
- 1 rib celery, chopped into 1/2-inch pieces
- 1 medium carrot, chopped into 1/4-inch coins
- 2 cloves garlic
- 1 sprig rosemary
- 6 juniper berries
- 1 clove
- 2 cups dry white wine
- 1 cup veal stock
- 1 green apple, cored and cut into julienne
- 1 lemon, zested and cut into julienne
- 1 bunch Italian parsley, leaves picked
- 1/4 cup freshly grated horseradish
- Blaukrauti, recipe follows
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.
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.
In a medium bowl, combine the apple, lemon zest, parsley, and horseradish and mix well by hand. Sprinkle with a little salt.
Carve the shank into large chunks and serve, topped with gremolata, with blaukrauti on the side.
Italian Sauerkraut (Blaukrauti):
- 1 medium red onion, thinly sliced
- 6 cups chiffonaded (1/2 inch ribbons) red cabbage
- 4 sage leaves
- 1 clove garlic
- 2 cups red wine vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
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.
Yield: 8 servings