Stinco (Braised and Roasted Pork Shanks)
- 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
- Produce
- Carrots (1 cup)
- Celery (1/2 cup)
- Garlic (2 tablespoons)
- Onions (2 cups)
- Porcini mushrooms, dried (1 ounce)
- Rosemary, fresh (2 teaspoons)
- Sage, fresh (1 tablespoon)
- Meat
- Large or 4 small pork shanks (2)
- Canned Goods
- Pork stock or canned low-sodium chicken broth, homemade (1 cup)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt and freshly ground black pepper (1)
- Drinks
- Water (1 1/2 cups)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
- Other
- 1 cup chopped leeks (white and pale green parts)
- 2 ounces prosciutto or dried coppa, chopped
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 12, 2012 (2 months ago).
37 people saved this recipe.
