INGREDIENTS (4 SERVINGS):
➨ Whole bone-in hindquarter shank
➨ Kosher salt and freshly cracked black pepper
➨ Olive oil
➨ 1 quart vegetable stock
➨ 4 medium yellow onions (mixed use)
➨ 3 carrots
➨ ½ a stalk of celery
➨ 4 bay leaves
➨ ½ a bulb of fresh garlic, smashed
➨ ½ cup red wine
➨ ½ cup whole black peppercorns
➨ 4 poblano peppers, roasted and