Pork Shank, polenta verde, local oyster mushrooms, fried kale gremolata ($24)

This is a braised Berkshire fore shank from Paradise Locker Meats in Trimble, MO. They weigh about a pound when raw, so even with some shrinkage and two bones, it’s a substantial portion. We reduce the braising liquid to make the sauce, and serve it with polenta verde and fried kale gremolata. The polenta is our local, coarse ground stuff with salsa verde folded into it. The salsa verde is made with arugula, parsley, chives, basil, oregano, anchovy, shallot, garlic, capers, hard-cooked egg, lemon and olive oil. Gremolata is the traditional accompaniment to osso buco, and is typically made with chopped lemon zest, parsley and garlic. In this case we’re doing pork shank not veal and wanted to do a play on gremolata that will have more flavor and bulk to it. We grate lemon zest, finely chop garlic, mix those with black pepper , olive oil and chile flakes, then drizzle it over pieces of fried kale leaves and scatter them across the shank. The gremolata cuts the richness of the dish by adding a layer of spice, acidity, and a nutty, vegetal flavor from the kale.

Pairing: Tuga Red Field Blend from Portugal

heritage, humanely raised, and pig (Berkshire, Mangalitsa & others)