Braised Stuffed Pork Shank

Recipes Ingredients:

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

Recipe Instructions:

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.