What is the East Coast way to braise pork shanks? It seemed to be a
red wine (bourguignon) sauce... not beer and no chili flavor. Maybe
it was white wine with some tomato to color the sauce. Whatever it
was, it was good - and now I think I want to find some fresh pork
shanks to cook.
I take life with a grain of salt, a slice of lemon and a shot of tequila