For the Salad:
4 pork shanks, (2 1/2 to 3 pounds)
Half of a small onion, peeled and cut into 2 to 3 wedges
1 medium carrot, and cut into chunks
1 celery stalk cut into chunks
1 sprig flat leaf parsley
1 small head of Savoy cabbage
1/2 of a small red onion, thinly sliced
2 to 3 ounces caper berries, or medium size capers, rinsed
Salt and freshly ground black pepper to taste

For the Mustard Dressing:
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
(Makes about 1 cup dressing)

Place the pork shank, onion, carrot, celery and parsley in a medium size pot and cover the meat completely with water by 2 inches. Bring the water to a gentle boil, partially cover the pot and cook at the gentlest of simmer for 2 ½ to 3 hours. At this point the meat should fall off the bone. Season with salt during the last 10 minutes of cooking. Let the meat cool in its own broth.

When cool, place the meat on a cutting board and pat dry with paper towels. Remove the meat from the bone and discard the fat. Cut meat into medium size pieces and place in a large salad bowl.

Remove and discard the bruised outer leaves of the cabbage. Slice it in half and remove the inner core. Cut cabbage into thin strips and place in the bowl with the meat. Add onion, and caper berries, season with salt and pepper. Set aside.

Put mustard and vinegar in a small bowl and beat with a wire whisk until well blended. Slowly beat in the oil a little at a time, whisking constantly. Taste, adjust the seasoning and serve.