4 natural pork shanks, bone-in 2″ cut
coarse salt and fresh ground black pepper
2 tablespoons olive oil
2 ounces pancetta, minced
¼ cup diced onion
¼ cup diced carrots
¼ cup diced celery
2 cloves garlic, minced
¼ teaspoon chili flakes
1 tablespoon sage, minced
¾ cup tomatoes, peeled, seeded and chopped
½ cup white wine
2 cups chicken stock
½ pound chanterelle mushrooms, trimmed cleaned and quartered
1 bunch swiss chard, remove the stalk and cut into thin strips
¼ cup breadcrumbs
1 teaspoon orange zest
1 teaspoon chopped parsley
½ teaspoon each of salt and pepper
Preheat the oven to 375°F.
Place a large sauté pan over high heat. Season the shanks with salt and pepper. Add olive oil to the pan and brown meat on all sides. To avoid crowding the pan, you may have to do this in a couple batches. Remove the shanks from the pan and place the shanks in a large dutch oven. Place the pancetta in the pan and cook until crispy. Reduce the heat; add the onions, carrots and celery and sweat until soft, approximately five minutes. Add the garlic and cook for two minutes. Add chili flakes, sage, tomato and white wine. Stir well, and reduce the liquid by half. Place the contents of the sauté pan into the dutch oven with pork shanks. Cover the dutch oven with a tight fitting lid. Bake in the oven for 45 minutes. Remove the pan from the oven and add the mushroom and chard to the pan, incorporating the vegetables into the broth. Cover and bake for 45 minutes longer.
Combine all the ingredients for the gremolata and set aside until you are ready to serve the shanks.
Remove the shanks from the oven and allow the meat to rest for 20 minutes. Pull out the shanks, stir and season the vegetables and broth to taste. To serve, place a large spoonful of vegetables and broth in a shallow bowl, top with a pork shank and garnish with a tablespoon of the gremolata.
Enjoy with a glass of Olson-Ogden Syrah