Pork Shank Garbure

This rustic stew, a classic of the Pyrenees region of France, is a cold weather entertaining favorite for restaurateur Lane Harlan. Best made a day ahead (in an almost entirely hands-off process), it frees up your time to hang with guests and refill drinks while gently reheating the pot on the stove. “I like to sort the meat and bones on day two when rewarming for extra flavor,” Harlan says. And if time permits, Harlan recommends waiting to shred the meat until just before serving.

Texture-wise, expect cabbage and carrots that are “obliterated by cooking,” Lane notes, which contrasts delightfully with just-tender white beans and potatoes and a collagen-rich broth. When serving, Harlan says, “Make sure everyone gets a potato—or slice in half if you have more than eight people.”