Curing, braising, and frying. Okay, I’m not going to lie, this recipe takes time (a good two days) and effort, but the reward is oh, so great! Hind shanks, which come from the back leg of the pig, can be chewy when cooked incorrectly. Is there a simpler way to cook pork shank? Yes. Is it as good as this one? No. I love serving this with
Rosemary-Scented Apple Puree in the fall, or with
Rosemary Mashed Potatoes,