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Whole roasted pork shank with crackled golden skin, rosemary and baby potatoes on a wooden board

Crackled-Skin Stinco di Maiale al Forno

Whole pork shanks seared, braised in wine and stock, then roasted uncovered until the skin crackles and the meat falls off the bone.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 4 Pork shanks (stinco), skin on about 500-600g each
  • 3 tbsp Olive oil
  • 1 Onion, chopped large
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 4 Garlic cloves, smashed
  • 2 Fresh rosemary sprigs
  • 2 Bay leaves
  • 250 ml Dry white wine Pinot Grigio or similar
  • 500 ml Chicken or vegetable stock check label for gluten free
  • Salt and black pepper to taste
  • 600 g Baby potatoes, halved for roasting alongside

Method
 

Sear and braise
  1. Pat pork shanks fully dry with paper towels and season all over with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks 3-4 minutes per side until deep golden brown, then remove and set aside.
  3. Add onion, carrot, celery and garlic to the same pot. Cook 5-6 minutes, stirring, until softened and lightly golden.
  4. Return shanks to the pot. Add rosemary, bay leaves, wine and stock, the liquid should come about halfway up the shanks.
  5. Bring to a simmer on the stovetop, then cover tightly with a lid or foil.
Roast the stinco di maiale al forno
  1. Heat oven to 170C / 340F. Transfer the covered pot to the oven and roast 2 hours, turning shanks once halfway through.
  2. Uncover the pot, add potatoes around the shanks, and increase oven to 200C / 390F. Roast uncovered 40-45 minutes, until the skin is deep gold and crackled and internal temp reads 90C / 194F, meat should pull easily from the bone with a fork.
  3. Rest shanks 10 minutes in the pot before serving. Skim excess fat from the pan sauce, then spoon over the shanks and potatoes.

Notes

  • Pat shanks fully dry before searing for better skin crackle.
  • Don't skip the covered braise stage, it breaks down the connective tissue.
  • Check for 90C / 194F internal temp before uncovering the pot.
  • Skim fat from the sauce before serving for a cleaner finish.