Stinco (Braised and Roasted Pork Shanks)

Cheap Eats, Fit for Company, Great Leftovers, Rewarms Well

No, stinco is not the aroma of this classic Italian pot roast. It’s the Italian word for “shank.” I prefer to use the larger and meatier shanks cut from the hind legs. Each will weigh 2 to 2½ pounds and will feed two or three people. If you can’t find them, use the smaller shanks from the front legs. Serve the stinco with mashed potatoes. You might plan on making extra stinco, because there are some very delicious ways to serve leftovers.

Serves 4 to 6

INGREDIENTS:

• 1-ounce dried porcini mushrooms
• 1½ cups boiling water
• 2 large or 4 small pork shanks (4 to 5 pounds total), trimmed of any skin or hair
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 ounces prosciutto or dried coppa, chopped
• 2 cups chopped onions
• 1 cup finely chopped peeled carrots
• ½ cup chopped celery
• 1 cup chopped leeks (white and pale green parts)
• 2 tablespoons chopped garlic
• 1 cup dry white wine
• 1 cup homemade pork stock or canned low-sodium chicken broth, plus more if needed
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh rosemary

INSTRUCTIONS:

1. Place the mushrooms in a small bowl and cover with the boiling water. Soak for at least 45 minutes, or up to several hours. 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.
2. Preheat the oven to 325°F.
3. Tie each shank with 3 loops of butcher’s twine. Generously season the shanks with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. 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.
4. 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. Add the garlic, reserved mushrooms, and white wine and bring to a boil, scraping up any remaining browned bits from the bottom. Add the reserved mushroom liquid, the stock, 1 teaspoon of the sage, 1 teaspoon of the rosemary, and the shanks. Bring to a boil.
5. Cover and bake for 30 minutes, then turn the shanks, re-cover the pot, and bake for another 30 minutes. 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.
6. Transfer the pot to the top of the stove and transfer the shanks to a shallow roasting pan. Increase the oven temperature to 425°F. 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.
7. 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.

ALTERNATIVE CUTS:

• Large, meaty veal shanks or lamb shanks.

COOK’S NOTE:

• This is a great recipe if you can find shanks from heirloom pork, which have ample marbling and great flavor. This underappreciated cut will have a friendly price.

LEFTOVERS:

• Leftover stinco makes a great sauce for pasta. Combine 2 cups chopped meat with 1 cup leftover sauce, 1 cup cooked white beans (I use cannellini beans), and 1 cup diced tomatoes and simmer for 20 minutes. Serve with 1 pound cooked penne, with a drizzle of extra-virgin olive oil, and lots of grated pecorino cheese.
• You can also use leftover shank meat as a filling for ravioli.
• Use the leftover bones and any sauce as a base for a pot of cabbage, bean, or lentil soup.
• If you have some of Gary’s Heirloom Tomato Sauce in your freezer, combine it with some shredded stinco meat and a little leftover braising sauce and serve over the fresh or dried pasta of your choice.