Pork Shank Garbure
Ingredients
The base
-
4
Tbsp.
duck fat or unsalted butter
-
2
medium
onions
-
4
medium
leeks
-
6
medium
carrots
-
8
cloves
garlic
-
2
Tbsp.
kosher salt
-
¼
cup
cognac or whiskey
The meat
-
2
lb.
pork shanks with skin
-
2
lb.
pork neck bones and/or pig’s tails and/or ears
The vegetables
-
1
small head
savoy cabbage
-
1½
cups
white beans
-
8
small
Yukon Gold potatoes
For serving
-
To taste
toasted country-style bread
-
To taste
room-temperature butter
Instructions
- Melt duck fat or butter in a large pot and sauté onions, leeks, carrots, and garlic until softened.
- Add cognac or whiskey and cook until evaporated, then add pork shanks and neck bones.
- Layer cabbage in the pot, add water, and bring to a boil. Reduce heat and simmer for 1½ hours.
- Stir in soaked white beans and cook for another hour, then add potatoes and simmer until tender.
- Remove meat from bones, shred it, and return it to the pot. Adjust seasoning as needed.
- Serve in bowls with toasted bread and butter.
Nutrition Facts (estimated)
Servings
8-10
Calories
400
Total fat
20g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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