Stinco con verdure – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 4
Italy Servings: Serves 4Stinco con verdure, an Italian classic, is a robust stew that celebrates the flavors of slow-cooked pork shank harmoniously paired with a medley of vegetables. Originating from the hearty kitchens of Northern Italy, this dish embodies the rustic charm and warm hospitality of Italian cuisine, traditionally prepared during cooler months to bring comfort and joy to family gatherings.
Ingredients
- pork shank – 2 pieces, about 1 kg each
- olive oil – 3 tbsp / 45 ml
- onion – 1 large, chopped
- carrots – 2, sliced
- celery stalks – 2, chopped
- garlic cloves – 3, minced
- canned diced tomatoes – 1 can / 400 g
- beef stock – 2 cups / 480 ml
- dry white wine – 1 cup / 240 ml
- bay leaves – 2
- rosemary sprig – 1
- thyme sprigs – 2
- salt – to taste
- black pepper – to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season pork shanks with salt and pepper, then brown on all sides in the Dutch oven. Remove and set aside.
- Add onion, carrots, and celery to the pan; sauté until onions are translucent.
- Stir in garlic and cook for another minute.
- Pour in white wine, scraping up any browned bits from the bottom of the pot.
- Add canned tomatoes, beef stock, bay leaves, rosemary, and thyme. Bring to a simmer.
- Return the pork shanks to the pot, ensure they are mostly submerged.
- Cover, reduce heat to low, and simmer for 2 hours, or until meat is tender and falling off the bone.
- Season with additional salt and pepper as needed before serving.
Substitutions
- pork shank -> lamb shank
- beef stock -> chicken or vegetable stock
- dry white wine -> vermouth or apple cider
Enhancements in the Next Evolution
- Add a splash of balsamic vinegar for added depth.
- Incorporate fennel seeds for a subtle anise flavor.
- Garnish with freshly chopped parsley for brightness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
