Yields4 ServingsPrep 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
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
1
Preheat the Oven: Preheat your oven to 325°F (163°C).
2
Season the Pork Shanks: Season the pork shanks liberally with salt and pepper.
3
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.
4
Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
5
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6
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.
7
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.
8
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
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
Directions
1
Preheat the Oven: Preheat your oven to 325°F (163°C).
2
Season the Pork Shanks: Season the pork shanks liberally with salt and pepper.
3
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.
4
Sauté the Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
5
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6
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.
7
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.
8
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.
