Recipe from MIX Magazine & created by Timothy Wastell of Firehouse

Ingredients:
1 smoked pork shank
2 fresh bay leaves
4 1/2 quarts cold water
Sea salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 1/2 cups Bluebird Grain Farms farro
1 sweet onion, diced
2 cloves garlic, smashed
1/2 cup dry white wine
1 bunch lacinato kale, stems removed, sliced
Freshly ground black pepper

Method:
Place pork shank and bay leaves in a medium pot. Cover with cold water and bring to a boil over medium-high heat. Reduce heat to a simmer, add a large pinch of salt and cook for 45 minutes, or until the meat separates easily from the bone. Remove bay leaves and discard. Remove shank from cooking liquid and pick the meat off the bones while it is still warm. Discard bones and reserve the warm liquid.

Heat the olive oil in a wide, heavy-bottomed pot set over medium heat. Add the farro and stir, coating the grains with the oil and toasting them gently for about 1-1/2 minutes. Add the onion and garlic and sauté for another two minutes, being careful not to let them color. Add the white wine and cook until almost completely evaporated. Begin adding the reserved warm shank cooking liquid, 1/2 cup at a time, stirring occasionally and letting the grains absorb the liquid before adding more. When almost all of the liquid has been added and the grain is cooked but still pleasantly chewy, add the shank meat, kale and the rest of the stock. Continue cooking just until the kale has wilted and the mixture is cohesive. Adjust seasoning with salt and pepper to taste, drizzle with olive oil and serve immediately.