Chef Jay Pierce serves this dish at Lucky 32 in Greensboro and Cary.

Serves 4.

4 pork shanks
1 tablespoon freshly-ground black pepper
3 tablespoons Kosher salt
2⁄3 cup all-purpose flour
¼ cup canola oil
2 cups diced onions
4 to 5 carrots, sliced about ½ pounds
3 stalks celery, chopped
3 bay leaves
2 2⁄3 cups ham stock
2 cups double strength prepared coffee

Season pork shanks with black pepper and salt by tossing in a bowl to coat. Dredge in flour. Shake off excess flour (reserve remaining flour). Heat oil in a

Dutch oven and brown shanks on all sides over medium heat. Remove to a baking pan with sides.

Add remaining flour to the Dutch oven and stir over heat until lightly browned. Add onions, celery, and carrots. Continue stirring. Add bay leaves and ham stock while stirring and then add the coffee. Bring to a boil, lower heat to a simmer. Return shanks to the pot and partially cover the pot while simmeringfor two hours. Add additional Kosher salt and
pepper if needed. When meat is tender, remove to a baking pan and strain the sauce. Pour over the shanks to serve.

Jay serves these shanks with pinto beans and tops the shank with a spoonful of chow-chow.