Pork Shank and Apple Gremolata: Stinco di Maile

Name: Pork Shank and Apple Gremolata: Stinco di Maile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork shanks, or shins; Salt and pepper; 1/4 cup lard; 1/2 medium Spanish onion, cut into 1/2-inch dice; 1 rib celery, chopped into 1/2-inch pieces; 1 medium carrot, chopped into 1/4-inch coins; 2 cloves garlic; 1 sprig rosemary; 6 juniper berries; 1 clove; 2 cups dry white wine; 1 cup veal stock; 1 green apple, cored and cut into julienne; 1 lemon, zested and cut into julienne; 1 bunch Italian parsley, leaves picked; 1/4 cup freshly grated horseradish; Blaukrauti, recipe follows; 1 medium red onion, thinly sliced; 6 cups chiffonaded (1/2 inch ribbons) red cabbage; 4 sage leaves; 1 clove garlic; 2 cups red wine vinegar; 2 tablespoons salt; 2 tablespoons sugar

Servings: persons

2 pork shanks, or shins
Salt and pepper
1/4 cup lard
1/2 medium Spanish onion, cut into 1/2-inch dice
1 rib celery, chopped into 1/2-inch pieces
1 medium carrot, chopped into 1/4-inch coins
2 cloves garlic
1 sprig rosemary
6 juniper berries
1 clove
2 cups dry white wine
1 cup veal stock
1 green apple, cored and cut into julienne
1 lemon, zested and cut into julienne
1 bunch Italian parsley, leaves picked
1/4 cup freshly grated horseradish
Blaukrauti, recipe follows
1 medium red onion, thinly sliced
6 cups chiffonaded (1/2 inch ribbons) red cabbage
4 sage leaves
1 clove garlic
2 cups red wine vinegar
2 tablespoons salt
2 tablespoons sugar

1
Rinse and dry the shanks and remove the hairs and hard skin.
2
Season with salt and pepper.
3
In a heavy bottom Dutch oven, heat the lard over medium heat and place the shanks in pan.
4
Sear until dark golden brown on all sides and remove.
5
Add the onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes, then put then shanks back into pan on top of the vegetables.
6
Add the wine and stock and bring to boil.
7
Reduce the heat to a simmer and cover.
8
Cook for 1 hour and 45 minutes, turning every 1/2 hour.
9
Meat will be falling off the bone.
10
In a medium bowl, combine the apple, lemon zest, parsley, and horseradish and mix well by hand.
11
Sprinkle with a little salt.
12
Carve the shank into large chunks and serve, topped with gremolata, with blaukrauti on the side.
13
Place all ingredients in a 6-quart pot and cover.
14
Bring to a boil over high flame and reduce to simmer.
15
Cook covered 40 to 50 minutes, stirring frequently or until very tender.
16
Can be reheated with great success.

234

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 24 ingredients. The key ingredients include: 2 pork shanks, or shins, Salt and pepper, 1/4 cup lard, 1/2 medium Spanish onion, cut into 1/2-inch dice, and more.

Yes, Pork Shank and Apple Gremolata: Stinco di Maile 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!