Chef Seth Petit made Sunday Gravy. You can find more information about Mane & Rye Dinerant at www.maneandrye.com, or visit them at the Hutton Hotel, 1808 West End Ave, Nashville.
RECIPE:Sunday Gravy
Ingredients: 2 pork shanks
2 fennel bulbs
thinly sliced 4 medium onions
thinly sliced 10 cloves garlic
minced 2 28oz cans whole tomatoes Basil
fresh Flat leaf Parsley
fresh Extra virgin olive oil
Salt to taste
Sauté your fennel and onions in enough EVOO to coat until soft with some caramelization (around 10 minutes). Add garlic, sauté for two minutes. Add your canned tomatoes and pork shanks, bring to a simmer. Turn to low, cover and cook for 3 hours, until pork is tender. Pull shanks from sauce, let cool to a temperature that you can work with to pull meat from the bone. Add pulled meat back to sauce, add fresh chopped basil and parsley and salt to taste.
