Stinco Di Vitello – Veal Shank – Piedmont

In an oblong oven-proof casserole, heat olive oil and sear the stilton on all sides over medium heat. Season with salt and pepper.

Add the diced vegetables and herbs and sauté briefly. Pour in the wine and cook a little, adding as much hot meat or vegetable broth as necessary to cover half of the pork knuckle.

Steam gently in the oven heated to 170 °C with the lid closed. During the cooking time, turn the knuckle of pork once or twice to the other side and add meat or vegetable stock from time to time. Cook the meat until it is butter-soft and begins to detach itself from the bone (about six hours).

Lift the fully cooked stilt out of the cooking pot and keep it warm with the lid closed.

Pour the vegetables and braising liquid through a sieve, squeezing the vegetables well with a ladle. Boil the sauce to the desired consistency, seasoning well with salt and freshly ground pepper.

Cut small slices of the stilt parallel to the bone, arrange on hot plates, cover with sauce and bring to the table with seasonal vegetables.

Our tip: It is best to use fresh herbs for a particularly good aroma!

Related Recipes:

Veal Shank Slices in the Kettle GrillPerhaps your new favorite bean dish: Rinse the veal shank slices, dry them and season them on both sides with... Veal Shank Ragout with Capers and ShallotsRinse and dry the knuckle slices. Cut the skin all around with a sharp kitchen knife, season the meat with... Veal Shank Neanderkeule with Coriander and Savoy CabbagePasta dishes are always a good idea! Rinse stilts, dry and score skin all around a few times. Stir marinade... Veal Shank Soule with White Beer Sabayon*6-8 servings 1. Cut onion in half diagonally with skin on, roast halves on cut surfaces in a frying pan until... Braised Pork Cheeks with ChestnutsThe day before, remove the peel from one carrot and the large onion and dice finely. Place in a suitable bowl... Venison Shank in Red Wine Cream Sauce with Gratin PotatoesPut 2 kilograms of venison shank on the bone in a frying pan. Season with pepper, salt and juniper berries... Veal Shanks in Bay MilkPre-order veal shanks (1 kg each) from the butcher. For the marinade, mix the bay powder, mustard, bell... Liver Sausage I. / Truffle Liver Sausage Ii.2 pork livers, 1 kg of fatty pork, 1 kg of pork neck and 50 dkg of bacon are covered with water and boiled... Rabbit Terrine(*) For a pie dish of about 1250ml capacity, enough for six to eight servings. Rinse, dry and skin the rabbit... Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling...