Cured Pork Shank And Chorizo Stew

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   1. Cure pork shanks for four days, then rinse and hang them in a walk-in for varying amounts of time - the flavor evolves the longer they age

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   1. Simmer shanks in water for five to six hours to create a beautifully unctuous stock, remove shanks and set aside

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   2. Strain stock

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   3. Add chickpeas, cabbage, chorizo and potatoes to strained stock, simmer until tender

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   4. Season to taste

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   5. Ladle stew into bowl and top with slices of the cured shank and a drizzle of olive oil

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