Stinchi di Agnello alla Potentina Recipe

Name: Stinchi di Agnello alla Potentina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces pistachios, shelled; 4 fat cloves garlic, peeled and crushed; 3 tablespoons fresh rosemary leaves; 6 ounces pancetta, roughly diced; 4 whole lamb hind shanks (if they are very small, use 2 for each serving); 1/3 cup extra-virgin olive oil; Fine sea salt; Freshly cracked pepper; 1 cup good red wine; 1/2 cup good red wine vinegar; 1 pound ripe tomatoes, peeled, seeded, and chopped

Servings: persons

10 ounces pistachios, shelled
4 fat cloves garlic, peeled and crushed
3 tablespoons fresh rosemary leaves
6 ounces pancetta, roughly diced
4 whole lamb hind shanks (if they are very small, use 2 for each serving)
1/3 cup extra-virgin olive oil
Fine sea salt
Freshly cracked pepper
1 cup good red wine
1/2 cup good red wine vinegar
1 pound ripe tomatoes, peeled, seeded, and chopped

1
Place the pistachios, garlic, rosemary, and the pancetta in the work bowl of a food processor, pulsing the elements into a rough paste.
2
With a small, sharp knife, cut 1/2-inch slits over the surfaces of the shanks and massage the fragrant paste well into the cuts as well as over the whole of the meat.
3
Cover the shanks and permit them an hours rest.
4
Over a lively flame in a very large saute pan or terra-cotta casserole, heat the oil and saute the shanksonly as many of them that will fit at a time without touchingsprinkling on sea salt and generous grindings of pepper, sealing, crusting, them well on all sides.
5
Remove the shanks to a holding plate.
6
When all the shanks have been sealed, pour off any remaining oil and rinse the saute pan with the red wine, stirring and scraping at the residue and permitting the wine to reduce for 2 minutes before adding the red wine vinegar, the tomatoes, and 1 teaspoon sea salt.
7
Bring to a simmer and add the shanks with their accumulated juices.
8
Cover with a skewed lid and very gently braise the shanks over a quiet flame for 1 hour or more, until the flesh is just falling from the bones.
9
The size of the shanks will dictate the time.
10
Should you have chosen to use the larger foreshank portion of the lamb, the braising session will, of course, be longer.

660

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

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 11 ingredients. The key ingredients include: 10 ounces pistachios, shelled, 4 fat cloves garlic, peeled and crushed, 3 tablespoons fresh rosemary leaves, 6 ounces pancetta, roughly diced, and more.

Yes, Stinchi di Agnello alla Potentina 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!

Stinchi di Agnello alla Potentina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions