This recipe comes from Laura Tidrick of Mossycup Farms in Clear Lake. She says: Osso buco, made with pork hocks or shanks and served over a creamy polenta is a hearty and delicious meal that can be made for 2 people or a crowd and reheats beautifully to be enjoyed as left overs. Pork hocks & shanks are underappreciated and many are unfamiliar with this cut. The shank is from the front leg of the hog below the shoulder and the hock from the back leg below the ham. This bone in cut is meaty and surrounded by the right amount of fat to prevent drying out when slow roasting or braising. Don’t rush while cooking – low and slow is the secret to tender, flavorful meat.Find more of her recipes here. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.