Entree: Italy – Emilia-Romagna – Stinco di Maiale al Forno (Oven-braised roasted pork shank cooked until tender in wine and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 2 bone-in pork shanks, approx. 1.5 lb (700 g) each
- 2 tbsp (30 ml) olive oil
- 1 1/2 tsp (9 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 6 garlic cloves (18 g), smashed
- 2 sprigs (approx. 4 g) fresh rosemary
- 2 bay leaves (approx. 1 g)
- 1 large onion, chopped, about 8 oz (225 g)
- 1 carrot, chopped, about 2.5 oz (70 g)
- 2 celery stalks, chopped, about 3 oz (85 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock or low-sodium broth
- 1 tbsp (15 ml) aged balsamic vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C). Pat pork shanks dry and rub with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown shanks on all sides, about 6–8 minutes total; transfer to a plate. Add onion, carrot, celery and smashed garlic to the pot and cook until softened, about 6 minutes; stir in tomato paste and cook 1 minute. Deglaze with the white wine, scraping up browned bits, then add chicken stock, rosemary, bay leaves and remaining salt and pepper. Return shanks to the pot so they sit partially submerged.
2. Cover and braise in the oven until meat is very tender and pulling from the bone, 2 to 2 1/2 hours. Remove shanks to a platter and tent with foil. Place pot on the stove over medium-high heat and reduce cooking liquid until slightly thickened, about 8–12 minutes; stir in balsamic vinegar and adjust seasoning. Serve shanks spooned with sauce and sprinkled with chopped parsley.