Sautéed Pork “Shank”
Sauté shank, deglaze pan with Bourbon, add a mixture of FRENCH herbs & spices (Marjoram – Thyme – Rosemary), add broccoli, cauliflower, green onions, vegetable broth (addd your favorite thickener), return shank to pan, let rest for 10 to 15 minutes covered. I IMMEDIATELY recognized this as French just from the aroma, this was served over rice. I was pleasantly surprised. Yes mister (Oui monsieur)! ✅
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