| 1 | Instructions: cut the chuck into 2 to 2-?inch cubes. |
| 2 | Trim off any large pieces of fat. |
| 3 | If using shanks, cut the meat from the bone in pieces as large as possible. |
| 4 | Place the meat in a large nonreactive bowl. |
| 5 | Quarter 1 of the onions and add to the meat along with the carrots, thyme, bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic cloves and the orange peel. |
| 6 | Pour the wine over all and turn to mix and immerse the ingredients. |
| 7 | Cover and let marinate in the refrigerator overnight, or at least 4 hours. |
| 8 | To cook, put the salt pork in a heavy-bottomed casserole large enough to hold all ingredients. |
| 9 | Cook over medium-low heat until the pork releases its fat, about 5 minutes. |
| 10 | Discard the crisped bits of pork. |
| 11 | Dice the remaining onion and mince the remaining garlic cloves. |
| 12 | Add to the pot and saute until translucent. |
| 13 | Remove them with a slotted spoon and set aside. |
| 14 | Drain the meat (reserve the marinade) and pat it as, dry as possible. |
| 15 | Add a few pieces of meat to the casserole (do not crowd) and saute about 5 minutes, turning once or twice. |
| 16 | The meat will darken, but will not truly "brown." remove the meat with a slotted spoon and set aside. |
| 17 | Continue until all the meat has been sauteed. |
| 18 | Add the flour to the casserole and cook it until it browns, stirring often. |
| 19 | Increase the heat to high, and slowly pour in the reserved marinade. |
| 20 | Deglaze the pan, scraping up any bits clinging to the bottom. |
| 21 | Return the onions, garlic, meat and its juices to the pan. |
| 22 | Add the remaining salt and pepper, the water and the mushrooms and bring to a near-boil. |
| 23 | Reduce heat to very low, cover with a tight fitting lid, and simmer for 2-?to 3 hours, or until the meat can be cut with a spoon and the liquid has thickened. |
| 24 | Remove from the heat. |
| 25 | Discard the carrots, herb branches and the onion quarters. |
| 26 | Skim off some, but not all of, the fat (some is necessary to coat the pasta). |
| 27 | Prepare the pasta according to package directions; drain well. |
| 28 | Transfer the pasta to a serving dish and ladle the sauce from the daube over it, adding more salt and pepper, if desired. |
| 29 | Top with ?cup of the freshly grated parmesan cheese and the parsley. |
| 30 | Serve the daube directly from its casserole. |
| 31 | Pass additional cheese at the table. |
| 32 | Serves 6 to Per serving: 665 calories, 35 g protein, 41 g carbohydrates 33 g fat (14 g saturated) 108 mg cholesterol, 776 mg sodium, 2 g fiber. |
