Smoked & Braised Pork Shanks

Mix olive oil, basil, Italian seasoning, salt, pepper, and garlic. Rub over pork shanks.

Preheat grill to 250°F and smoke the shanks about 4½ hours, until internal temp reaches 170°F.

Place diced carrots, onion, celery, bacon, and vegetable stock in a disposable half pan. Add the shanks, cover tightly with foil, and braise on the grill 2½–3 hours until they reach 205°F and are fully fork tender.

Remove the pork and strain the braising liquid. Defat the liquid. In a small pan reduce it by about one-third to create a simple pork gravy.

Sauté garlic in olive oil, add spinach until wilted, then stir in cannellini beans and warm through. Season and finish with Parmesan.

Serve the pork shanks over the spinach and beans and spoon the reduced gravy over the top.