Recipe courtesy of Mario Batali
Save Recipe Print
Total:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Rinse and dry shanks and remove hairs and hard skin and season with salt and pepper. In a heavy bottom Dutch oven, heat lard over medium heat and place shanks in pan. Sear until dark golden brown on all sides and remove. Add onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes. Place shanks back into pan onto vegetables. Add wine and stock and bring to boil. Reduce heat to simmer and cover. Cook for 1 hour and 45 minutes, turning every half hour. Meat will be falling off bone. Carve into large chunks and serve with blaukraut.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Baci di Dama

Taralli Dolci di Pasqua

Zuppa di Polpettini

Recipe courtesy of The Hearty Boys

Carpaccio di Tonno

Recipe courtesy of Sal Passalacqua

Salsa di Parmigiano

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories