Pork Shank Garbure

• 4 Tbsp. duck fat or unsalted butter
• 2 medium onions, quartered through root ends
• 4 medium leeks, white and pale green parts only, halvedlengthwise, thinly sliced
• 6 medium carrots, peeled, quartered lengthwise, cut into2"–3" pieces
• 8 garlic cloves, halved
• 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided,plus more

Freshly ground pepper

• ¼ cup cognac or whiskey
• 2 lb. pork shanks with skin, soaked overnight in fridge, drained
• 2 lb. pork neck bones and/or pig’s tails and/or ears (optional)
• 1 small head of savoy cabbage, cored, cut into 8 wedges
• 1½ cups white beans (such as Great Northern, navy, or cannellini),soaked overnight, drained
• 8 small Yukon Gold potatoes, peeled

Toasted country-style bread and room-temperature butter (forserving)

1. Melt 4 Tbsp. duck fat or unsalted butter in a large Dutch oven or other heavy pot over medium-high heat. Add 2 medium onions, quartered through root ends, 4 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced, 6 medium carrots, peeled, quartered lengthwise, cut into 2"–3" pieces, 8 garlic cloves, halved, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; season with freshly ground pepper. Cook, stirring occasionally, until carrots are slightly softened and onions are translucent, 5–7 minutes.
2. Pour in ¼ cup cognac or whiskey and cook, stirring, until evaporated, about 1 minute. Make a well in the center of onion mixture and add 2 lb. pork shanks with skin, soaked overnight in fridge, drained, and 2 lb. pork neck bones and/or pig’s tails and/or ears (if using). Arrange 1 small head of savoy cabbage, cored, cut into 8 wedges, in a mostly even layer in pot; sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Pour in 7 cups water and bring to a boil, skimming any foam from surface as needed. Reduce heat, cover pot, and cook, adjusting heat as needed to maintain a simmer, 1½ hours.
3. Stir in 1½ cups white beans, soaked overnight, drained, cover pot, and cook, stirring occasionally and skimming any foam from surface, 1 hour. Add 8 small Yukon Gold potatoes, peeled, pushing down into soup to submerge; add up to another 1 cup water if needed to cover. Return soup to a simmer and cook, uncovered, stirring occasionally, until beans and potatoes are tender, 60–75 minutes.
4. Using tongs, transfer pork shanks and neck bones to acutting board and let cool slightly. Pick meat from bones; discard skin, bones, andlarge pieces of fat. Shred meat and return to pot. Taste soup and season with more saltand pepper if needed.
5. Ladle soup into bowls. Serve with toasted country-style bread and room-temperature butter alongside.Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill. Reheat, covered, over medium-low heat.