chef scott ostrander new signature dish at mama’s boy is crispporkshank, an osso bucca-like braisedporkshank with a dramatic southern twist. traditionally, slowly simmered meat is tender, juicy, and deeply flavored. but its soft texture is monochromatic. for his shank, scott wanted contrapuntal textures. soft. and crunchy. drawing on a career spent cooking in the south; he immediately knew the crisp that would work: crackling. good old boy deep-friedporkrind. named for the sound it makes in the mouth. onomatopoeia in every bite.