Pork Shank and Apple Gremolata: Stinco di Maile

Total Time:
1 hr 10 min
10 min
1 hr

8 servings

  • 2 pork shanks, or shins
  • Salt and pepper
  • 1/4 cup lard
  • 1/2 medium Spanish onion, cut into 1/2-inch dice
  • 1 rib celery, chopped into 1/2-inch pieces
  • 1 medium carrot, chopped into 1/4-inch coins
  • 2 cloves garlic
  • 1 sprig rosemary
  • 6 juniper berries
  • 1 clove
  • 2 cups dry white wine
  • 1 cup veal stock
  • 1 green apple, cored and cut into julienne
  • 1 lemon, zested and cut into julienne
  • 1 bunch Italian parsley, leaves picked
  • 1/4 cup freshly grated horseradish
  • Blaukrauti, recipe follows
  • Italian Sauerkraut (Blaukrauti):
  • 1 medium red onion, thinly sliced
  • 6 cups chiffonaded (1/2 inch ribbons) red cabbage
  • 4 sage leaves
  • 1 clove garlic
  • 2 cups red wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • Rinse and dry the shanks and remove the hairs and hard skin. Season with salt and pepper. In a heavy bottom Dutch oven, heat the lard over medium heat and place the shanks in pan. Sear until dark golden brown on all sides and remove.

  • Add the onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes, then put then shanks back into pan on top of the vegetables. Add the wine and stock and bring to boil. Reduce the heat to a simmer and cover. Cook for 1 hour and 45 minutes, turning every 1/2 hour. Meat will be falling off the bone.

  • In a medium bowl, combine the apple, lemon zest, parsley, and horseradish and mix well by hand. Sprinkle with a little salt.

  • Carve the shank into large chunks and serve, topped with gremolata, with blaukrauti on the side.

Italian Sauerkraut (Blaukrauti):
  • Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.

  • Yield: 8 servings

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