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Serves 4


4 Pork shanks


4 Branches rosemary-about 6
2 Ea carrots
12 Ea garlic clove
4 Ea rosemary branches
1 Ea yellow onion, thin
1 Ea yellow onion, rough
1 lb Huckleberries, fresh or frozen
1/4 cup Mint, fresh

Canned Goods

8 cups Chicken stock


1 cup Maple syrup

Baking & Spices

1 1/2 cup Brown sugar
2 Ea cinnamon stick
1 cup Kosher salt
2 tbsp Mustard seed
1/4 cup Peppercorns, whole

Oils & Vinegars

1 qt Red wine vinegar


5 cups Ice


4 cups Water


6 Branches (or so) english thyme
Judy Idaho
Judy Idaho • 1 year ago

Hunt Club Chef Dan Gilmore's Confit Pork Shank With Maple Glaze

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