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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Biscotti Di Prato

Recipe courtesy of Debi Mazar|Gabriele Corcos

Pizza di Spaghetti

Recipe courtesy of Giada De Laurentiis

Acciugata Di Renato

Recipe courtesy of Debi Mazar|Gabriele Corcos

Cottelet di Pollo

Recipe courtesy of Graham Kerr

Browse Reviews By Keyword

          Latest Stories