Stinco di Maile Recipe

Name: Stinco di Maile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork shanks, or shins; 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

Servings: persons

2 pork shanks, or shins
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
Rinse and dry shanks and remove hairs and hard skin and season with salt and pepper.
2
In a heavy bottom Dutch oven, heat lard over medium heat and place shanks in pan.
3
Sear until dark golden brown on all sides and remove.
4
Add onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes.
5
Place shanks back into pan onto vegetables.
6
Add wine and stock and bring to boil.
7
Reduce heat to simmer and cover.
8
Cook for 1 hour and 45 minutes, turning every half hour.
9
Meat will be falling off bone.
10
Carve into large chunks and serve with blaukraut.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pork shanks, or shins, Lard, 1/2 medium Spanish onion, cut into 1/2-inch dice, 1 rib celery, chopped into 1/2-inch pieces, and more.

Yes, 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.

Stinco di Maile

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