PORK

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.

 

BRAISE

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.

 

PEACHES

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.

 

Collard Greens

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.

 

INGREDIENTS:

 

FOR PORK

•  6  pork shanks
•  ½ cup flour
•  2½ tsp  chili powder
•  1 tsp salt & pepper
•  3 tsp  grapeseed oil

 

FOR BRAISE

•  3 tsp  grapeseed oil
•  2 carrots (peeled/chopped)
•  2  celery ribs (chopped)
•  1  yellow onion (peeled/chopped)
•  6  garlic cloves (minced)
•  1 cup white wine
•  6 sprig  thyme
•  2  bay leaves
•  6 cup  chicken stock

 

FOR PEACHES

•  2 tsp  pepper relish
•  ½ tsp  cayenne
•  tt  salt & pepper
•  4  peaches (supremed)

 

FOR COLLARDS

•  1  yellow onion (diced)   2 bulb  garlic (minced)
•  ½ lb  bacon lardons
•  1½ qt  chicken stock
•  1½ tsp  apple cider vinegar
•  ¾ tsp  baking soda
•  2¼ tsp  kosher or sea salt
•  1½ tsp  sugar
•  2 lb  shredded collard