- 9 pounds pork shanks
- 1/4 cup olive oil
- 1 pound onions (sliced)
- 1/2 pound carrots (peeled and sliced)
- 8 cloves garlic (crushed)
- 4 cups apple cider
- 6 cups chicken broth
- 6 cups beef broth
- 20 thyme sprigs
- 1 tablespoon fennel seed
- 1 1/2 teaspoons whole allspice
- 1 1/2 teaspoons juniper berries (whole)
- 1 1/2 teaspoons white peppercorns (whole)
- 1 teaspoon whole cloves
- 2 bay leaves
- 2 whole star anise
- 3 scallions (sliced)
- 4 cups chicken broth
- 2 cups runner beans (dried scarlet, OR other favorite dried beans)
- 2 carrots (peeled and halved lengthwise)
- 2 celery (ribs, any leaves removed)
- 2 onions (halved lengthwise)
- 2 cloves garlic
- 1 teaspoon curry powder
- Soak the beans: Place beans in a container and cover with water by at least 2 inches. Cover the container and set aside in the refrigerator for at least 8 hours and as long as overnight.
- To prepare the pork shanks: In a large deep skillet over medium-high heat, warm olive oil. Season pork with salt and pepper and cook on all sides, working in batches if necessary, until well browned, 10 to 12 minutes. Transfer pork to a roasting pan or Dutch oven with a lid, large enough to hold shanks in a single layer, and set aside.
- Add onions and carrots to the skillet, season lightly with salt, and continue to cook over medium-high heat, stirring occasionally, until onions start to soften, about 3 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring occasionally, for 5 minutes. Add apple cider and bring to a boil over high heat. Cook, stirring occasionally and scraping up any browned bits in the skillet, until mixture is reduced to a syrupy, loose jam-like mixture, about 30 minutes depending on the size of your pan.
- Meanwhile, preheat the oven to 350 degrees F. In a large saucepan or small stockpot over medium-high heat, bring broths to a boil, then cover and set aside.
- Stir thyme, fennel seeds, allspice, juniper berries, peppercorns, cloves, bay leaves and star anise into onion mixture. Transfer to the pan with pork, scattering mixture over and around shanks. Add hot broth. It should just cover pork—if not, add more hot broth or water. Cover the pan and carefully transfer it to the oven. Cook for 3 to 4 hours, until meat is very tender and almost falling off the bones.
- About 1 1/2 hours before the pork is done, cook the beans: In a medium saucepan over high heat, combine chicken stock, carrots, celery, onions, bay leaves, garlic and curry powder and bring to a boil. Drain beans and add to the saucepan. Return to a boil, reduce to a simmer, and cook, partially covered and stirring occasionally, until beans are tender, 45 to 55 minutes. Remove saucepan from the heat and set aside.
- When pork is done, remove shanks from cooking liquid and set aside, covered to keep warm. Strain cooking liquid and season pork with salt and pepper.
- To serve, use a slotted spoon to arrange beans on plates or a platter. Top with pork and some of the pork cooking liquid. Garnish with scallions and serve.