In Umbria, stinco is usually served on the bone, one per person, although I find it to be too much meat. I prefer to cut the meat off the bone in chunks and serve it on top of polenta or mashed potatoes alongside the sauce. I like to cook cuts of meat such as this in my Le Creuset Dutch oven, although any heavy bottom pot will work fine.
Buon Appetito!
Deborah Mele 2013
Slow Cooked Pork Shank With Gremolata (Stinco)
Yield: Serves 4Prep Time: 10 minsCook Time: 2 hrs
Ingredients:
- 2 Medium Sized Pork Shanks
- Salt & Pepper
- 3 Tablespoons Olive OIl
- 1/2 Medium Onion, Chopped
- 1 Celery Stalk, Chopped
- 1 Medium Carrot, Trimmed & Chopped
- 2 Garlic Cloves, Chopped
- 1 Fresh Sprig of Rosemary
- 1 Teaspoon Dried Oregano
- 2 Cups Dry White Wine
- 1 Cup Beef or Veal Stock
Gremolata:
- 3/4 Cup Fresh Parsley Leaves Zest From 1 Lemon 2 Garlic Cloves, Peeled & Chopped
To Serve:
- Soft Polenta or Garlic Mashed Potatoes
Directions:
Trim the shanks, and season with salt and pepper.
In a heavy bottom Dutch oven, heat the oil over medium heat and brown the shanks evenly on each side until golden brown.
Remove the shanks to a plate, then add the onion, celery, carrots, and garlic, and cook until just beginning to brown, about 5 minutes.
Add the rosemary, oregano, wine, and stock to the pot and bring to a boil.
Return the shanks to the pot, cover, and reduce to a simmer.
Cook for 1 1/2 hours, turning the shanks over occasionally, until the meat falls off the bone.
While the meat is cooking, place the parsley, garlic, and lemon zest on a cutting board, and coarsely chop.
Place the shanks on a warm platter, and remove the rosemary sprig.
Drain off any visible fat from the remaining liquid, then puree it with an immersion blender (hand wand).
Taste, and adjust salt and pepper as needed.
Place the polenta or potatoes on a platter and spoon the sauce around the potatoes or polenta.
Carve the shank into large chunks and arrange on top of the potatoes or polenta.
Sprinkle the shanks with the gremolata, then serve immediately.
Source:
http://www.italianfoodforever.com/2013/11/slow-cooked-pork-shank-with-gremolata-stinco/
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