Smoked Pork Shank with White Beans Recipe

Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent about 5 minutes. Add garlic; cook and stir until fragrant about 1 minute.

Stir pork shank water chicken stock and bay leaves into onion mixture; bring to simmer reduce heat to low cover the pot with a lid and simmer until flavors blend about 45 minutes.

Turn shank over and stir oregano rosemary and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer cover the pot with a lid and simmer until beans are almost tender about 1 hour. Simmer uncovered until beans are tender about 30 minutes more. Cool to room temperature cover the pot and refrigerate 8 hours to overnight.

Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone.

Stir sliced pork shank tomato gremolata salt and black pepper into bean mixture over medium heat; cook and stir until heated through 10 to 15 minutes.