Bruce Aidells' Stinco (Braised and Roasted Pork Shanks)

Name: Bruce Aidells' Stinco (Braised and Roasted Pork Shanks)
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters finely chopped peeled carrots; 118 milliliters chopped celery; 237 milliliters homemade pork stock or canned low-sodium chicken broth, plus more if needed; 28 grams dried porcini mushrooms; 237 milliliters dry white wine; 2 teaspoons chopped fresh rosemary; 1 Tbsp chopped fresh sage; 2 Tbsps chopped garlic; 237 milliliters chopped leeks (white and pale green parts); 3 Tbsps olive oil; 473 milliliters chopped onions; 57 grams prosciutto or dried coppa, chopped; 4 servings Salt and freshly ground black pepper; 355 milliliters boiling water

This recipe serves 4. One serving contains 293 calories, 5g of protein, and 17g of fat. If $3.6 per serving falls in your budget, Bruce Aidells' Stinco (Braised and Roasted Pork Shanks) might be an excellent gluten free, dairy free, and primal recipe to try. Head to the store and pick up rosemary, leeks, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Place the mushrooms in a small bowl and cover with the boiling water. Soak for at least 45 minutes, or up to several hours.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Remove the mushrooms from the liquid with a slotted spoon. Chop and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside.

Ingredients you will need

Mushrooms

Equipment you will use

Slotted Spoon

Bowl

Preheat the oven to 325°F. Tie each shank with 3 loops of butcher’s twine. Generously season the shanks with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Kitchen Twine

Oven

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the shanks (you may have to brown them in batches) and sear until nicely browned on all sides, about 10 minutes. Set aside the shanks and pour off all but 2 tablespoons of the fat.

Reduce the heat to medium and add the prosciutto, onions, carrots, celery, and leeks. Cover and cook until soft, stirring occasionally, about 10 minutes. Scrape up any browned bits from the bottom of the pot.

Ingredients you will need

Prosciutto

Carrot

Celery

Onion

Leek

Equipment you will use

Pot

Add the garlic, reserved mushrooms, and white wine and bring to a boil, scraping up any remaining browned bits from the bottom.

Ingredients you will need

White Wine

Mushrooms

Garlic

Add the reserved mushroom liquid, the stock, 1 teaspoon of the sage, 1 teaspoon of the rosemary, and the shanks. Bring to a boil.

Ingredients you will need

Mushrooms

Rosemary

Stock

Sage

Cover and bake for 30 minutes, then turn the shanks, re-cover the pot, and bake for another 30 minutes.

Equipment you will use

Oven

Pot

Remove the lid and, after another 30 minutes, begin checking the shanks, adding more stock or water if the liquid evaporates. The shanks are done when the meat is almost falling off the bone and is quite tender.

Ingredients you will need

Stock

Water

Bone

Meat

Transfer the pot to the top of the stove and transfer the shanks to a shallow roasting pan. Increase the oven temperature to 425ºF.

Equipment you will use

Roasting Pan

Oven

Pot

Brush the shanks with the remaining 1 tablespoon olive oil and sprinkle with some pepper and the remaining 2 teaspoons sage and 1 teaspoon rosemary. Roast the shanks in the oven for 15 to 20 minutes, or until slightly browned.

Ingredients you will need

Olive Oil

Rosemary

Pepper

Sage

Equipment you will use

Oven

Meanwhile, degrease the braising liquid in the pot and, if necessary, boil it down until it just turns syrupy. Season to taste with salt and pepper. To serve, remove and discard the twine, cut chunks of meat from the shanks, transfer to plates, and ladle on some of the sauce. Pass the extra sauce at the table.

Ingredients you will need

Salt And Pepper

Sauce

Meat

Equipment you will use

Ladle