Anonymous Fri Oct 07 11:08:10 2005

3 lb. pork shank

1/2 gal. Pork Cure

1 lb. Dried Fruit and Pumpernickel Stuffing

3 oz. bacon, julienne

MIREPOIX

1/2 cup onion, pared, coarsely chopped

1/2 cup carrots, pared, coarsely chopped

1/4 cup celery, coarsely chopped

2 oz. white wine

1 bouquet garni

1-1/2 qt. pork stock

Bone pork shank. Reserve 1-1/2-in. long piece of bone; prepare light stock from remaining bones. Trim all skin and membrane. Place pork cure in glass or ceramic container; add shank. Cure meat for 3 days. Remove shank; flatten with mallet. Place dried fruit stuffing on shank; wrap meat around. Place reserved bone in one end of rolled shank. Wrap with cheesecloth; secure with twine.

Render bacon in braising pan. Add mirepoix; sweat. Add white wine, bouquet garni and pork stock; heat to boiling. Add stuffed shank; reduce heat. Simmer for 15 minutes. Cover pan; place in 320 degrees F oven for 45 minutes.