Smoked Ham Shank

I have long been a huge fan of cured, smoked ham hocks in soups, stews, and greens. Recently I've used cured, smoked ham shanks instead, which are even better. Ham shanks end up like the braised veal or lamb shanks one finds in expensive bistros, only better because they're cured, smoked, and pork! Let me be explicit about this: After long simmering, the texture and flavor of a cured, smoked ham shank blows away that of pork butt. Here's one of my favorite recipes the navy bean soup with smoked ham shank:

Ingredients:

Olive Oil, 2 tbsp
Carrots, raw, 2 small (5-1/2" long)
Onions, raw, 1.5 cup, chopped
Celery, raw, .5 cup, diced
12 cups water
navy beans, Giant Eagle, 454 gram(s)
smoked ham shank, 12 oz
(about 1.5 lbs with bones)
Grey Poupon Dijon Mustard, 6 tsp
Salt, 2 tsp
Pepper, black, 2 tsp
Butter, unsalted, 4 tbsp
Flour, white, .25 cup

Instructions:
Quick soak beans according to package.Heat olive oil. Add carrot, onion, celery, salt and pepper and saute until lightly browned.Add water ham shank, beans and mustard. Stir. Partially cover and cook for 45 minutes on medium heat. Remove ham shank. Trim skin and separate meat from bone. Add half meat to food processor with half of the beans from the soup. Process until smooth. Add back to soup with the other half of meat, broken into small pieces. Continue to cook on medium low heat for 45 minutes.In a separate small pan, cook, constantly stirring with whisk, butter and flour together until lightly browned. Carefully whisk into soup. Let me know how it tastes.