The people of the Trentino-Alto Adige region are of Germanic background and language, and quite a number of Middle European traditions are preserved in their cuisine, particularly the use of pork in dishes of every description. Pork shank, small enough to be served as a single portion, has come into common use in many restaurants and trattorie and has won a place of importance in Italian gastronomy.
- 4 bone-in pork shanks, about 13 ounces each
- 2 tablespoons butter
- 2 celery stalks, finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 sprig sage
- 1 sprig rosemary
- 2 juniper berries
- 1 cup dry white wine
- 1/3 cup grappa
- Salt and freshly ground pepper
- 3/4 cup meat stock
- 1 teaspoon all-purpose flour
- Boiled or roasted potatoes, for serving
Preheat the oven to 400 degrees F. Clean, trim, wash and dry the shanks. Arrange them in a high-sided casserole with half of the butter and surround with the celery, onion, carrot and garlic. Add the sage, rosemary and juniper berries and cook over high heat, stirring until the meat browns evenly.
Add the wine and grappa, taste for seasoning and cook until the alcohol evaporates.
Add the stock and the remaining butter worked with the flour. Mix well once more.
Bake in the oven, uncovered, for 2 hours.
Remove the shanks and set aside. Put the pan juices through a food mill. Cook over high heat until reduced. Serve the shanks with the sauce poured over them, accompanied by boiled or roasted potatoes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
723 calories; 46g total fat; 196mg cholesterol; 748mg sodium; 11g carbohydrates; 3g fiber; 52g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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