VOLCANO PORK SHANK
BEACH HOUSE BAR & GRILLE
8375 Gulf Blvd
Navarre Beach, Florida
Combine all ingredients except the pork shanks and the oil to a large mixing bowl. Once mixed add pork shanks to the bowl and coat evenly. Heat a Rondeau on medium-high heat, add oil. Add pork shanks and cook until browned on all sides.
Pre-heat the oven to 375°. Add the oil and reheat the pan. Once hot add the carrots, celery and onions and cook for about 4 minutes. Add garlic and cook for 1 minute. Deglaze the pan with wine and scrape all the browned bits off. Add everything else and pork shanks. Wrap with foil and add to the oven. Set the timer for 45 minutes. Pull out and rotate the shanks. Add back into the oven for another 45 minutes. Repeat 1 more time after that.
Supreme the peaches and place inside cool water with a hint of lemon juice. Sauté over high heat with oil, S+P and cayenne for 2-3 minutes, cut off the heat and finish with pepper relish.
Cook bacon over medium-high heat in a heavy bottom pot. Once cooked remove the bacon. Add onions and cook for 2-3 min. until they begin to brown. Add garlic and cook for 1 minute. Add everything, but collard greens. Bring stock to a boil. Once stock is at a rolling boil begin adding handfuls of collards into the pot. Bring back to a boil and drop to low-medium heat and simmer for 1 hour. Chop bacon and add to collards.
Serve with cornbread or Southern Dressing. Also, you can reduce the braising liquid and make a quick pan sauce.
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8543 Navarre Pkwy, Navarre, FL 32566