Stinco di Maiale is a traditional dish that embodies the rustic elegance of Italian cuisine. This succulent pork shank is slowly braised to perfection, allowing the meat to become tender and infused with the aromatic blend of herbs, wine, and vegetables it’s cooked with. The result is a melt-in-your-mouth delicacy that falls off the bone, served in a luscious sauce that captures the essence of Italian comfort food. Perfect for a cozy dinner, Stinco di Maiale is best enjoyed with a side of creamy polenta or roasted vegetables, making it a satisfying and deeply flavorful meal. Experience the warmth of Italian hospitality on your plate with this classic dish that will delight your senses and leave you craving more.
AuthorJulia ForesekCategoryItalian, Main Course, Slow Cooked & Braised DishesDifficultyIntermediatePreheat the Oven: Preheat your oven to 325°F (163°C).
Season the Pork Shanks: Season the pork shanks liberally with salt and pepper.
Brown the Shanks: In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shanks and brown them on all sides, about 2-3 minutes per side. Remove the shanks from the pot and set aside.
Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Add Liquids and Pork Shanks: Add the stock, diced tomatoes, bay leaves, thyme, and rosemary to the pot. Bring to a simmer. Return the pork shanks to the pot, spooning some of the liquid and vegetables over them.
Braise: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is very tender and falls off the bone.
Serve: Remove the bay leaves. Serve the pork shanks with the cooking liquid and vegetables as a sauce, alongside mashed potatoes, polenta, or your choice of side.
Ingredients
Directions
Preheat the Oven: Preheat your oven to 325°F (163°C).
Season the Pork Shanks: Season the pork shanks liberally with salt and pepper.
Brown the Shanks: In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shanks and brown them on all sides, about 2-3 minutes per side. Remove the shanks from the pot and set aside.
Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Add Liquids and Pork Shanks: Add the stock, diced tomatoes, bay leaves, thyme, and rosemary to the pot. Bring to a simmer. Return the pork shanks to the pot, spooning some of the liquid and vegetables over them.
Braise: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is very tender and falls off the bone.
Serve: Remove the bay leaves. Serve the pork shanks with the cooking liquid and vegetables as a sauce, alongside mashed potatoes, polenta, or your choice of side.
Notes
Perfect Wine Pairing
A hearty and rich dish like Stinco di Maiale pairs wonderfully with a full-bodied red wine that can stand up to the robust flavors of the meat. A Barolo from Piedmont, Italy, with its deep flavors, firm tannins, and hints of earthiness, is an excellent choice. This wine complements the savory pork and enriches the overall dining experience.
Alternatively, a Chianti Classico, known for its bright acidity and notes of cherries and spices, can also beautifully balance the pork shank’s richness while enhancing the sauce’s herbal and tomato-based components.
