Pork Shank And Apple Gremolata - {Stinco Di Maile}

Recipe Ingredients

2		Pork shanks, or shins
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	49g / 1.7oz	Lard
1/2 cup	31g / 1.1oz	Spanish onion - cut 1/2" dice (medium)
1		Celery rib - chopped 1/2" pieces
1		Carrot - chopped 1/4" coins (medium)
2		Garlic cloves
1 section		Rosemary
6		Juniper berries
1		Clove
2 cups	474ml	Dry white wine
1 cup	237ml	Veal stock
1		Green apple - cored, and
		Cut into julienne
1		Lemon - zested, and
		Cut into julienne
1		Italian parsley - leaves picked
1/4 cup	59ml	Freshly-grated horseradish
		Blaukrauti
1		Red onion - thinly sliced (medium)
6 cups	1422ml	Chiffonaded (1/2" ribbons) red cabbage
4		Sage leaves
1		Garlic clove
2 cups	474ml	Red wine vinegar
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Sugar

Recipe Instructions

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 the 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.

Blaukrauti (Italian Sauerkraut): 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.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D26) - from the TV FOOD NETWORK

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