The Italians love pork (think prosciutto, pancetta, porchetta) but we rarely see it featured as a main dish. So, for our winter-early spring special, we decided to feature a boldly flavored pork shank in this gorgeous recipe!

First, the meat is marinated with fennel and coriander seeds, garlic, rosemary, sage and orange zest, then roasted with stock and orange juice.  We’re serving it over tomato-pea orzo, a tiny, tender rice-shaped pasta. (In fact, orzo is in the category of pastini, little pasta shapes that Pastini is named for… and it’s one of my very favorite pastas!) The orzo is made using fresh tomatoes, garlic, organic oregano and sweet peas, yum. The finished dish is garnished with Italian salsa verde, a rustic combination of minced parsley, oregano and mint with garlic and onion, chili flakes, lemon juice and red wine vinegar. A little of this piquant, uncooked sauce gives a zesty accent to a hearty and many-layered dish. Absolutely delicious!

Join us now through the beginning of April while we’re offering this savory seasonal special created by co-owner Craig Bashel and executive chef Frank Mendez.  We think you’ll love it.

Buon appetito,
Susie B.