1.5 pound pork shank (fresh ham)
3 tablespoons olive oil
1 fennel bulb, ferny tops and root end removed, slice
5 cloves garlic chopped
1/4 teaspoon salt
1 can crushed tomatoes
1/3 cup red wine
1/4 teaspoon red chili flakes
1/4 cup loosely packed freshly chopped Italian parsley basil, or a combination, divided
1. Preheat oven to 300° F.
2. With a very sharp knife, make cross-hatch cuts, only deep enough to split the skin, across the pads of fat on the pork, in a grid-like design.
3. Heat the oil over high heat in a 4-quart casserole or a Dutch oven. Add the pork a cook a minute or two on each side, turning carefully with tongs. Remove and set aside.
4. Lower the heat to medium, add a splash more oil if necessary, then sauté garlic and fennel with salt until garlic begins to show color. Add seared pork back to the pot; pour over tomatoes, wine and chili flakes. Cover tightly with corresponding lid or a layer of foil.
5. Cook for 1 - 1 1/2 hours, turning over 20-30 minutes. It is done with the meat pulls easily away from the bone. Serve with a sprinkling chopped fresh herbs, salt, and pepper.
Mount Wareng Chambourcin Rose (2006)
Another specialty from the Mount Wareng vineyard is the Chambourcin Rose wine that is marketed as a bright summer alternative to some of the duller wines out there. The rose wine exhibits wonderful tastes of some of the most sought after summer fruit Flavours. Your palate will be treated to some of the freshest raspberries and mulberries. The ending of the wines taste in your mouth will be complemented due to the strong touch of cherries.
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