Braised Pork Shank with Isreali Couscous,
White Beans and Tomato
Raising beautiful animals on the farm and watching them grow provides us an opportunity to really appreciate them for all they offer us while they are living out their lives in the best way we can provide for them. As I reached out to our customers recently, I asked each of them would they want us to deliver the “pork shank” with their bulk order. Surprisingly, I didn’t get a resounding “yes”, and so I decided to share a recipe and a few ideas about the importance of appreciating the “whole animal”.
Not considered one of the prime retail cuts of meat, the shank is none the less meaty, flavorful and collagen-rich. Slowly braised, the structure and integrity of the meat is retained while the collagen is dissolved into a melt in your mouth celebration of the whole animal.
All it takes is a little time to enjoy the reward of this perfect seasonal meal choice. Winter braises give us permission to take the time to enjoy dishes from the kitchen that are worth waiting for.
The ingredients are so rustic and simple. A mirepoix, or carrot, celery and onion with fresh herbs, some white wine and chicken stock are all that is required to let this often overlooked cut of meat provide the perfect comforting meal on your winter dinner table.