Name: Stinco di Maiale (Pork Shank)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Ingredients: Stinco di Maiale, or Pork Shank, is a hearty and flavorful dish that is popular in many Italian regions. This slow-cooked, tender meat falls right off the bone, and when paired with the right ingredients and seasonings, it creates a comforting and satisfying meal. Here’s a recipe for Stinco di Maiale, accompanied by a wine pairing that complements its rich flavors perfectly.; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 cup dry white wine; 2 cups beef or chicken stock; 1 can (14 oz) diced tomatoes; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried rosemary

AuthorJulia ForesekCategoryItalian, Main Course, Slow Cooked & Braised DishesDifficultyIntermediate

Yields4 Servings

Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

Stinco di Maiale, or Pork Shank, is a hearty and flavorful dish that is popular in many Italian regions. This slow-cooked, tender meat falls right off the bone, and when paired with the right ingredients and seasonings, it creates a comforting and satisfying meal. Here’s a recipe for Stinco di Maiale, accompanied by a wine pairing that complements its rich flavors perfectly.

Salt and freshly ground black pepper

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 cup dry white wine

2 cups beef or chicken stock

1 can (14 oz) diced tomatoes

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

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.

Ingredients