Porko Buco

8 lbs. pork shanks with sea salt and pepper

In to the DO @ 350* on a grid with Olive Oil to brown

pulled @ 35-min.

Added Carrots, Celery, Onion, Garlic and Anchovy paste

Simmered @ 275* for 5 hrs.

Served on a wonderful Polenta and Spinach that Jackie made

This was a truly wonderful meal

Recipe for pork: http://www.reluctantgourmet.com/blog...o-buco-recipe/



Recipe for Polenta: http://www.foodnetwork.com/recipes/a...ipe/index.html

Thanks for looking

Ross