Savory pork shanks at their best, seasoned and braised with Organic Valley milk and served on a bed of creamy polenta. A creation of Executive Chef Joseph Realmuto, presented at Nick & Toni’s Cafe on West 67th in Manhattan. See the video from A Taste of New York!
Heat a large braiser coated with an even layer of olive oil on high heat. Braiser should be able to hold the 4 pork shanks evenly on the bottom. Season the shanks with salt and pepper and sear in the braiser when the oil begins to smoke. Cook the shanks on all sides until golden brown. Remove the shanks from the pan and discard the oil. Place the pan back on medium heat and add another even layer of olive oil to the pan and immediately add the onions, fennel, garlic and cook for 10 minutes until they wilt with no color. If they begin to brown, lower the heat.
Once the vegetables are wilted, add the pork shanks back in a even layer. Add the remaining ingredients and bring to a boil. Cover with foil and place in a 375 degree oven and cook for 2 hrs & 45 minutes or until the meat pulls from the bone. The liquid should turn a light brown color with the milk forming small curds, Season with salt and pepper to taste and reserve till ready to serve. Spoon creamy polenta into a bowl with and place the shank on top with a ladle of braising liquid with the vegetables on top.