Season the pork shanks with salt and black pepper. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the pork shanks on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

Confit the Pork

Reduce the heat to low, and add garlic, thyme, and bay leaves to the pot. Return the pork shanks to the pot, ensuring they are submerged in the oil. Cover and cook slowly for 4-6 hours until the meat is tender and falling off the bone.

Cook the Mushroom Bacon Spaetzle

In a separate skillet, cook the diced bacon over medium heat until crispy. Add the sliced mushrooms and cook until they are tender and any liquid has evaporated. Add the spaetzle and butter, stirring until heated through. Season with salt and pepper to taste.

Serve

Place a pork shank on each plate, top with the mushroom bacon spaetzle, and sprinkle with grated Parmesan cheese. Enjoy!