Crispy Pork Fritters with Pistachio Green Goddess by Chef Sean Brock - Edible Nashville

Ingredients

• 2 Pork shanks
• 4 cups Chicken stock
• 1 cup Dry white wine
• 1 cup Madeira
• 2 Shallots, cut in half
• 2 Celery ribs, cut into 2-inch pieces
• 1 Large carrot, cut into 2-inch pieces
• 2 Garlic cloves, thinly sliced
• 12 Thyme sprigs
• 1 Star whole anise
• 1 Bay leaf
• 2 tablespoons Chopped flat leaf parsley
• Zest of 1/2 lemon
• Kosher salt
• Freshly ground black pepper
• 4 cups Panko breadcrumbs seasoned with kosher salt and black pepper
• 1 cup Pistachios, chopped very fine, untoasted
• 3 Eggs, lightly beaten with a splash of milk
• 4 cups all purpose flour
• 1 cup Mayonnaise
• 1 cup Pistachios, peeled and chopped