Recently I was in the waiting room at a Franklin clinic as my daughter was at her latest braces appointment.

What to read? Hmm. This looked interesting. Golf Magazine. Top 100 golf courses…in the world.

Amidst all the beautiful, glossy, color pictures was a short feature called “Eats” about a mouth-watering dining option at a golf course in Nekoosa, WI.

Not all shanks are bad in golf! Chef Jon Keeley proves this with his take on the shank. He starts with a 1.5 lb bone-in Berkshire pork shank. He lets it brine for 24 hours and cooks it at a slow braise until fall off the bone tender. Served with grain mustard spaetzle (German dumpling) and topped with a caramelized cipollini onion. Who wants to get the shanks at Sand Valley?

Sand Valley is a little more than 170 miles from my home. I’m thinking it’s worth the drive.