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(serves 6)
- from David Burke’s New American Classics
1 bunch fresh flat-leaf parsley, chopped
1 cup minced shallots
1⁄4 cup minced fresh thyme
4 tsp minced garlic
1 tsp crushed bay leaves
1⁄2 cup coarse salt plus more to taste
6 3-lb pork shanks
2 gallons melted lard, melted duck fat, or canola oil
2 tbsp olive oil
1 medium onion, julienned
2 medium green cabbage, cored and julienned
1 tsp cracked black pepper
4 cups beef stock
Combine the parsley, shallots, thyme, garlic, and bay leaves.
When well blended, stir in the salt. Generously coat each
pork shank with the herb mixture. Place the pork shanks
in a single layer on a baking sheet with sides. Cover them
with plastic wrap and refrigerate for 48 hours.
Preheat the oven to 300 degrees.
Place the cured pork shanks in a deep stock to large enough
to hold them in a single layer. Cover with the melted lard,
making sure that you have at least 2 1⁄2 inch clearance
from the top of the pot to ensure that the fat does not
overflow while cooking. Place the pot over medium heat and
bring to a simmer. Test the fat with an instant-read thermometer,
it should be about 225 degrees to maintain a quiet simmer.
Place the pot in a preheated oven and cook for 2 hours,
or until the meat is beginning to pull away from the bone.
Remove the pot from the oven and, using a slotted spoon,
carefully remove the shanks from the oil. Place the pot
over high heat and bring the fat to 350 degrees. Wearing
an oven mitt and standing as far away from the stove as
you comfortably can (the shanks may splatter hot fat when
lowered back in to when lowered back into the pot), carefully
return the shanks to the fat and deep-fry for about five
minutes, or until the outside is crisp. Using a slotted
spoon, carefully lift the shanks to a triple layer of paper
towels to drain.
Heat the olive oil in a large saucepan over medium heat.
Add the onion and sauté it for a bout 4 minutes,
or just until it has begun to seat its liquid. Add the cabbage
and the cracked pepper and using tongs to lift the cabbage
up and around, toss the cabbage for about 5 minutes, or
just until it has wilted. Add the stock, cover and cook
for 15 minutes. Season to taste with salt.
Serve the pork shanks on a bed of braised cabbage with the
applesauce on the side.
6 cups, chopped unpeeled Granny Smith apples
1 cup chopped seedless Serrano chilies
1⁄4 cup cider vinegar
1⁄2 tsp coarse salt
1 whole clove
1 bay leaf
1 2-inch cinnamon stick
2 cups finely diced, peeled Granny Smith apples
Combine the chopped apples, chilies, vinegar, salt, clove,
bay leaf, and cinnamon stick in a large, heavy-duty saucepan
over medium heat. Cook, stirring frequently, for about 15
minutes, or until the apples are falling apart and the mixture
has reduced by half. Remove from the heat and allow to cool.
Remove and discard the bay leaf. Stir in the finely diced
apples and pour into a nonreactive container. Cover and
refrigerate until ready to use.
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