Stinco Di Maiale Recipe

Prep and Brown

Preheat oven to 325°F (160°C). Pat pork shanks dry and season all over with 2 tsp salt and 1 tsp black pepper. Heat 2 tbs olive oil in a large, heavy Dutch oven over medium-high heat. Brown shanks on all sides, 6–8 minutes total, working in batches if needed. Remove shanks and set aside.

Sweat Aromatics

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and cook until softened and starting to brown, about 6–8 minutes. Add smashed garlic and cook 1 more minute. Stir in 2 tbs tomato paste and 1 tbs brown sugar; cook 2 minutes to caramelize the paste.

Deglaze & Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Let reduce by half (2–3 minutes). Return shanks to pot. Add 4 cups stock, 2 bay leaves, rosemary sprig and thyme. Bring to a gentle simmer, then cover and transfer to the oven. Braise until pork is tender and falling from the bone, about 2.5–3 hours. Check once and top up with stock if needed.

Finish & Reserve Liquid

When shanks are tender, remove from oven. Transfer shanks to a tray and tent with foil to rest. Strain braising liquid into a saucepan, skim fat, and reserve 2 cups of liquid for the jus. (Remaining liquid can be reduced further for serving or discarded.)

In a small saucepan combine 1 cup water, chopped dried apricots, 3 tbs apple cider vinegar, 1 tbs honey, minced shallot, orange zest, 1 tsp chili flakes and 1/2 tsp salt. Bring to a simmer over medium heat and cook until apricots are very soft and sauce has thickened slightly, 12–15 minutes. If needed, mash gently with a fork or use an immersion blender for a smoother agrodolce. Taste and adjust sweet/sour balance. Keep warm.

Pat quail dry. Rub with 2 tsp olive oil, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper. Preheat a grill pan or outdoor grill to medium-high. Grill quail skin-side down until nicely charred, about 3–4 minutes, then flip and grill 2–3 minutes more until cooked through (internal temp ~165°F/74°C). Squeeze lemon half over cooked quail. Keep warm.

Bring a medium skillet to medium heat with 1 tbs butter and 1 tsp olive oil. Add cipollini onions and cook, turning occasionally, until golden and slightly softened, about 6–8 minutes. Sprinkle 1 tsp brown sugar and add 1 tbs red wine vinegar; cook 1–2 minutes more and remove to a plate.

In the same skillet add shredded cabbage and 1/2 tsp salt. Sauté over medium heat until wilted and tender-crisp, about 6–8 minutes. Return cipollini to skillet to warm through and toss gently. Keep warm.

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, 20–25 minutes (follow package timing for your polenta). Stir in 2 tbs butter, 1 cup grated fontina and 1/4 tsp black pepper until melted and smooth. Keep covered and warm; if it thickens, stir in a splash of hot water or stock to loosen.

Place the reserved 2 cups braising liquid in a saucepan and bring to a gentle simmer. Reduce by about one-third to concentrate flavor (5–8 minutes). If a clearer jus is desired, skim and strain again. Whisk in cold 2 tbs butter, one piece at a time, off the heat to emulsify. If thicker consistency is needed, mix 1 tsp cornstarch with 1 tbs cold water and whisk into simmering jus, cook 1–2 minutes until thickened. Stir in 1 tsp chopped thyme. Adjust seasoning to taste.

Spoon a generous portion of fontina polenta onto each plate. Place a braised pork shank beside or partially atop the polenta. Slice or halve a grilled quail and arrange next to the shank. Spoon apricot agrodolce around the meats and tuck cabbage and cipollini onions alongside. Drizzle warmed jus around the plate and finish with a drizzle of extra-virgin olive oil and a sprinkle of chopped parsley.