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Best Easy Stinco di Maiale al Forno Recipe

Name: Best Easy Stinco di Maiale al Forno Recipe
Total time: 240 min
Yield: 350 g
Ingredients: pork shank (bone-in) 3 lbs; carrot 1 pieces; celery stalk 1 pieces; yellow onion 1 pieces; garlic 4 cloves; extra virgin olive oil 3 tbsp; fresh rosemary 2 tbsp; whole black peppercorns 1 tsp; sea salt 2 tsp; dry white wine 1 cup

Slow-roasted pork shank with crackling skin from northern Italy's alpine regions. This high protein mediterranean dish is a carnivore's centerpiece for a hearty family gathering.

Cook 240 min Difficulty NORMAL 640 kcal

#mediterranean #high protein #carnivore #oven roasted

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Ingredients

Main ingredients

pork shank (bone-in) 3 lbs
carrot 1 pieces
celery stalk 1 pieces
yellow onion 1 pieces
garlic 4 cloves

Seasonings/Sauce

extra virgin olive oil 3 tbsp
fresh rosemary 2 tbsp
whole black peppercorns 1 tsp
sea salt 2 tsp
dry white wine 1 cup

Nutrition summary

Carbohydrates 5 g 3%

Protein 52 g 33%

Fat 44 g 64%

Serving size 350g

Cooking steps

1

Let the pork shank rest at room temperature for 30 minutes. Score the skin with a sharp knife to help crisping later.
2

Preheat the oven to 325°F (163°C). Rub the shank all over with olive oil, sea salt, and fresh rosemary.
3

Heat a large Dutch oven or heavy roasting pan over medium-high heat. Sear the pork shank on all sides until golden brown, about 4-6 minutes per side.
4

Scatter chopped onion, carrot, celery, garlic, and peppercorns under and around the pork. Pour in the white wine to deglaze and scrape up any browned bits.
5

Cover tightly with foil or a lid. Roast for 2.5 hours, then remove the cover. Raise oven to 425°F (220°C) and continue roasting for 30–40 minutes, basting with pan juices, until the skin is deeply golden and crackling.
6

Let the shank rest for 10 minutes before carving. Spoon vegetables and juices over the top to serve.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient is bone-in pork shank, which delivers signature flavor, tenderness, and the rich, crisp skin that makes Stinco di Maiale so special. Its combination with olive oil and fresh rosemary brings classic northern Italian character to the dish.

Q. How do I get the perfect crackling skin on the pork shank?

Achieving crackling skin comes from proper scoring before roasting, a thorough rub with olive oil and salt, and the crucial step of increasing the oven heat to 425°F for the last 30–40 minutes. Basting with pan juices and uncovering for the high-heat finish ensures deeply golden, crisp skin.

Q. What vegetables are used for roasting with the pork?

This recipe uses carrots, celery, yellow onion, and garlic. These aromatic vegetables are roasted alongside the shank, releasing flavor and moisture that enhance both the meat and the pan sauce.

Q. How many calories and how much protein per serving?

Each 350g serving provides approximately 640 kcal and 52g of protein, making this a high-protein dish with 33% of calories coming from protein and 64% from fat. Carbohydrates are minimal at just 5g per serving (3% of calories).

Q. What are the main seasoning ingredients in this dish?

Extra virgin olive oil, fresh rosemary, sea salt, whole black peppercorns, and dry white wine are the principal seasoning ingredients. These provide herbal, aromatic, and balanced savory notes that highlight the pork shank’s flavors.

Best Easy Stinco di Maiale al Forno Recipe

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