Stinco Di Maiale Quaglia Recipe

Prep and Brown

Pat pork shanks dry and season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs vegetable oil in a large heavy Dutch oven over medium-high heat until shimmering. Brown shanks in batches, 6–8 minutes per side, until deep golden on all sides. Transfer browned shanks to a plate.

Sweat Aromatics

Lower heat to medium. Add chopped onion, carrot, and celery to the pot and sweat until softened and lightly browned, about 6–8 minutes. Add smashed garlic and 2 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize the paste.

Deglaze and Braise

Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half, about 3–4 minutes. Return pork shanks to the pot and add 4 cups stock, 1 bay leaf, and 3 thyme sprigs. The liquid should come about two-thirds up the shanks; add a bit more stock or water if needed. 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 2.5–3 hours.

Finish Shanks

Remove shanks from the braising liquid and keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan, pressing on solids to extract flavor. Skim fat if desired. Reduce the strained liquid over medium-high heat until slightly thickened (to sauce consistency), about 10–15 minutes, then finish with 1 tbs olive oil and adjust seasoning with salt and pepper. Reserve 2 cups of the concentrated jus for service.

While pork braises, prepare quail. Pat quail dry. In a small bowl whisk 2 tbs olive oil with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Brush quail inside and out with the oil-spice mix. Let sit at room temperature 20–30 minutes to come to temperature.

Preheat grill or grill pan to medium-high (about 425°F). Grill quail 3–4 minutes per side, turning once, until skin is crisp and internal temperature reaches 160°F (use slightly less time for smaller birds). During grilling, lightly spritz with apple cider vinegar to encourage caramelization and a slight tang. Remove and rest 5 minutes before serving.

In a large skillet over medium heat melt 2 tbs butter. Add minced shallot and cook until translucent, about 1–2 minutes. Add thinly sliced cabbage and sauté until just softened but still with some bite, 6–8 minutes.

Add 1 tbs apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine and cook 1–2 minutes more. Remove from heat and stir in 1 cup grated fontina until melted and incorporated; cover briefly if needed to help melt. Keep warm.

In a small sauté pan over medium heat combine 1 tbs butter and 1 tbs olive oil. Add peeled cipollini onions, 1/2 tsp salt, and 1 tsp sugar. Cook, turning occasionally, until onions are glazed and tender, 12–15 minutes. If they brown too quickly, add 2–3 tbs water and cover to steam until tender. Remove and keep warm.

In a small saucepan combine 1 cup chopped apricots, 3 tbs red wine vinegar, 2 tbs brown sugar, 1/2 cup water, 1 tsp lemon juice, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Bring to a simmer over medium heat and cook until apricots are softened and sauce is syrupy, 10–12 minutes. Taste and adjust balance of sweet/tart by adding more sugar or vinegar as desired. Keep warm or cool to room temperature if making ahead.

If a smoother agrodolce is desired, blitz briefly with an immersion blender or in a small food processor, then return to saucepan to warm through.

With about 2 cups of reduced braising liquid reserved, set saucepan over medium heat and whisk in 2 tbs cold cubed butter a little at a time to finish and slightly thicken the jus into a glossy sauce. Taste and season to taste with salt and pepper. Keep warm until plating.

To assemble: Spoon a bed of warm cabbage and fontina in the center of each plate. Place one braised pork shank (or half if serving 4) leaning on the cabbage. Arrange one grilled quail beside or atop the shank. Scatter 2 glazed cipollini onions around the proteins. Spoon 1–2 tbs apricot agrodolce near the quail to provide bright contrast. Drizzle 2–3 tbs warm pork jus over the shank and around the plate. Finish with a sprinkle of fresh thyme leaves and a few microgreens or parsley. Serve immediately.