Bruce Aidells' Stinco (Braised And Roasted Pork Sha

Name: Bruce Aidells' Stinco (Braised And Roasted Pork Shanks)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 1/2 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; 1/2 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

Servings: persons

1 ounce dried porcini mushrooms
1 1/2 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
1/2 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

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 325u00b0F. 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.
3
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.
4
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.
5
Transfer the pot to the top of the stove and transfer the shanks to a shallow roasting pan. Increase the oven temperature to 425u00b0F. 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.
6
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.

1208

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1 1/2 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, and more.

Yes, Bruce Aidells' Stinco (Braised And Roasted Pork Shanks) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bruce Aidells' Stinco (Braised And Roasted Pork Shanks)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions