Teresa had bought some Pork Shanks and we tried a recipe from Food and Wine – Braised Pork Shanks. The pork was cooked slowly in a stock flavoured with chilli, herbs and vegetables. We ignored the recipe’s excessive quantities of salt and peppper though. Much pork is fairly bland tasting, but the shanks were full of flavour and the sauce was savoury and spicy.
Food and Wine recommended pairing the meal with an Australian Shiraz and we opened a bottle of Berton Old Vine Shiraz 2007, an Australian red from the Sunday Times Wine Club. This full and rich, slightly-oaked, high alcohol wine had plenty of black fruits and spicy vanilla. It was probably not a perfect match, but the wine went quite well with the Pork Shanks.