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Tyrolean Pork Shank

Source: The Italian Gourmet
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 4
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 oz each
2 tablespoons butter
2 celery stalks, finely chopped
1 onion, finely chopped
1 carrot, scraped 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
Tyrolean Pork Shank Recipe at
Preheat the oven to 400 degrees F. Clean, trim, wash and dry the shanks. Arrange them in a high-sided casserole with half 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 roast potatoes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 723
Fat. Total: 46g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 748mg
% Cal. from Fat: 57%
Cholesterol: 196mg
Protein: 52g
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