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Bruce Aidells' Stinco (Braised and Roasted Pork Shanks)
SERIOUS EATSDescription
Shanks are often overlooked when it comes to choosing a meat for braising, especially in the home kitchen. Sure, intrepid cooks may simmer osso bucco once in a lifetime, but it's rare to see a shank or two appear on the table. In The Great Meat Cookbook, Bruce Aidells presents a great case for bringing pork shanks to the holiday table with his recipe for Stinco. For this Italian-style pot roast, Aidells braises a couple of meaty shanks in a sumptuous sauce of white wine, porcinis, and prosciutto until quiveringly tender. The shanks then get a quick blast in a hot oven to brown and are then served on a soft bed of mashed potatoes, perfect for sopping up all of the potent sauce. The shanks make for an unconventional, yet dignified centerpiece for just about any holiday table.
Ingredients
- 1 oz. dried porcini mushrooms
- 1 1/2 cups boiling water
- 2 pork shanks (large or 4 small, 4 to 5 pounds total, trimmed of any skin or hair)
- salt
- freshly ground black pepper
- 3 Tbsp. olive oil
- 2 oz. prosciutto (or dried coppa, chopped)
- 2 cups chopped onions
- 1 cup carrots (finely chopped peeled)
- 1/2 cup chopped celery
- 1 cup chopped leeks (white and pale green parts)
- 2 Tbsp. chopped garlic
- 1 cup dry white wine
- 1 cup pork stock (homemade, or canned low-sodium chicken broth, plus more if needed)
- 1 Tbsp. chopped fresh sage
- 2 tsp. fresh rosemary (chopped)
Directions
NutritionView More
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Calories210Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol5mg2% |
Sodium460mg19% |
Potassium500mg14% |
Protein6g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A80% |
Vitamin C15% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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