This pork shank was part of the only good meal I had in Key West. Christmas Eve dinner at Hot Tin Roof (at Ocean Key Resort, Zero Duval St.). This massive (a little too massive in my opinion) cut is massaged by executive chef Brendan Mica with his own adobo rub of herbs and spices. He then tenderizes it in a sous-vide of duck fat. It is served with a sweet onion jus and a garbanzo spread.
It was juicy and totally divine. My only complaint was that the accompaniment (a small amount of spinach) was drowned in pork juice and grease which made it unsavory. I would have preferred a starch and the spinach served on the side. But all in all, a damn fine piece of meat!
More Tasty Tidbits:
From Framed Cooks: Favorite recipes of 2011
From Food Gal: My fave eats of 2011
From Gourmet Chick: 2011 in review
From With Style & Grace: Favorite recipes from 2011
How about you? What have you been eating lately?