Braised Stinco Recipe
Cipollini DI Pork Onion MAIALE Shank, Apricot Quail, QUAGLIA Cabbage Agrodolce, Jus Fontina
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Shank (Stinco) and Braising Components
Cipollini Onions & Agrodolce Cabbage
Apricot-Glazed Quail
Fontina Jus & Finishing
Method
Pork Shank (Stinco) and Braising Components
- 1
Season and Brown
Pat the pork shanks dry with paper towels. Rub all over with 1 1/2 tsp salt and 3/4 tsp black pepper. Lightly dredge each shank in the flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add the olive oil and 1 tablespoon butter. When shimmering, sear the shanks in batches, 6–8 minutes per side, until deep brown. Transfer browned shanks to a plate.
- 2
- 3
Deglaze and Braise
Pour in the red wine, scraping up browned bits from the bottom. Simmer 3–4 minutes to burn off alcohol. Add the stock, bay leaves and thyme. Return shanks to the pot so they are partially submerged in liquid. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once at 90 minutes and baste if needed.
- 4
Rest and Reduce Braising Liquid
Carefully remove shanks to a tray and tent with foil to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Skim excess fat from the top. Bring the strained liquid to a simmer and reduce by about one-third until slightly thickened, 12–15 minutes. Adjust seasoning with salt and pepper.
Cipollini Onions & Agrodolce Cabbage
- 5
Caramelize Cipollini Onions
Heat 1 tablespoon olive oil in a skillet over medium heat. Add peeled cipollini onions and 1/2 tsp salt. Cook, turning occasionally, until deeply golden and tender, about 15–20 minutes. If onions brown too quickly, reduce heat and add 2–3 tablespoons water and cover for a few minutes to finish cooking. Remove and keep warm.
- 6
Make Agrodolce Red Cabbage
In the same skillet, add remaining 1 tablespoon olive oil. Add sliced red cabbage and cook 4–5 minutes until it begins to soften. Sprinkle brown sugar over the cabbage and add the apple cider vinegar. Stir, reduce heat to medium-low, cover and cook 10–12 minutes until cabbage is tender and glossy. Season with 1 tsp salt and 1/2 tsp pepper to taste. Keep warm.
Apricot-Glazed Quail
- 7
Prepare Glaze
In a small bowl, whisk together the apricot preserves, soy sauce and rice wine vinegar until smooth.
- 8
Sear and Glaze Quail
Season the quails with 1 tsp salt and 1/2 tsp pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear quails breast-side down 2–3 minutes until golden, flip and cook another 2 minutes. Reduce heat to medium-low and brush apricot glaze over each bird. Cook another 2–3 minutes, turning and glazing, until quail are cooked through and glaze is slightly sticky. Remove and keep warm.
Fontina Jus & Finishing
- 9
Finish Jus
Return the reduced braising liquid to medium heat. If you prefer a thicker jus, whisk the cornstarch into the tablespoon of water to make a slurry and whisk it into the simmering liquid; cook 1–2 minutes until slightly thickened. Off heat, whisk in the cold butter cubes one at a time to emulsify and give the jus a silky texture. Stir in the grated fontina cheese until melted and smooth; if needed, warm gently but do not boil. Taste and adjust seasoning with salt and pepper.
- 10