Pork Shank Osso Buco
In place of the veal shanks typically used in osso buco, Jimmy Bannos Jr. braises pork shanks with tomatoes and wine. He adds anchovies, crushed red pepper and lemon zest to the braise, creating a complex and deeply flavored sauce that’s phenomenal served over creamy polenta. Slideshow: More Braising RecipesRecipe from Food & Wine America's Greatest New Cooks
The pork shanks can be refrigerated in the sauce for up to 2 days. Reheat gently before serving.
Pork shanks are available at some supermarkets and dartagnan.com.
Lively, medium-bodied Montepulciano: 2009 Fattoria Le Terrazze Rosso Conero