Executive chef dan gilmore's supremely comforting shank of pork is served with pickled huckleberries (in season) or blueberries and glazed carrots, in a very old-world restaurant established in 1909 in seattle's sorrento hotel called hunt club. Chef says, "this dish takes a couple of days to prepare, but has a serious effect on guests. It is well loved by the guests at the restaurant as well as our general manager thereby earning a permanent place on our ever-changing menu. First the shanks need to be brined overnight. Then it is dried & seared. At this point the shanks are slow cooked in duck fat and allowed to cool in the fat. The last step for the shanks involves softening the fat, removing the shanks, and heating them in the maple glaze. A special occasion meal to be sure. ".
