Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta

This simple, aromatic, and rich dish is perfect for a still entirely too cool spring. Don't pass on the anchovies (or anchovy paste). You won't notice the taste in the final sauce, only the depth of flavour.

Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta (from Cook This Now)

Ingredients
900g pork shoulder, cut into 2" chunks
2 tbsp olive oil
2 large leeks, white and light green parts, sliced
5 garlic cloves, smashed and peeled
1 (798mL) can plum tomatoes
1 cup dry red wine
5 anchovies
2" cinnamon stick
2 bay leaves
2 rosemary sprigs
2/3 cup pitted and roughly chopped green olives
cooked polenta

1. Preheat oven to 300F.
2. Season pork shoulder with salt and pepper. In Dutch oven over medium-high heat, warm olive oil and sear pork, turning until well browned, about 10 minutes. Transfer to plate.
3. Add leeks and garlic to Dutch oven and brown, stirring, 3 - 5 minutes.
4. Return pork to Dutch oven and add tomatoes, wine, anchovies, cinnamon, bay leaves, and rosemary. Cover and place in oven. Cook 1.5 - 2 hours, turning twice.
5. Raise temperature to 425. Uncover Dutch oven and add olives. Cook uncovered until liquid is reduced and meat very tender, 20 more minutes.
6. Serve over polenta.