Most of my recipes will be of food items you are mostly familiar with and can be found in your local market. However, today I thought I’d start off with an introductory recipe and one that you might find very much out of the ordinary. First let’s start with 

 the name  of the main ingredient, “Stinco di Maiale” That in itself is a stunner and probably not one you are savvy with.

To begin with, Stinco di maiale is a pork product and  actually the shank of the pig. While you can readily find it in Italy, not so easy to do so in your local butcher. In my supermarket the closest that I can find is a ham hock which is much bonier and with more fat and not well suited as a substitute.

Another reason Stinco di Maiale came to mind today is because today is a cold, rainy, dreary day and this dish is definitely one of comfort food. It is an uncomplicated flavorful dish of pork shank cooked with potatoes and well seasoned with salt, pepper, garlic, rosemary seasoned potatoes  all thrown together and roasted in your oven until tender.

I’ve enjoyed this meal many times when visiting Italy at the home of family and sometimes friends. And the recipe I was given goes like this, for 2 people:

1 Stinco di Maiale – per person

1 or 2 large onions – cut into quarters

A few carrots cut into diagonal chunks

1 large celery stalk – cut into chunks

A bay leaf

A few garlic cloves – peeled but left whole

Make a dry marinade using some fresh rosemary, 2 cloves of garlic peeled and salt and pepper. Score the Stinco and smear the marinade all over the shank – easily minimized in your food processor

1 ½ lbs potatoes (preferably white )cut into large chunks or wedges, slathered with olive oil and sprinkled and massaged with a little salt and pepper.

In a large, oiled, heavy duty roasting pan, add the shank and roast for 1 hour in a 350º preheated oven. Every so often baste with the drippings or some white wine. (Use a good wine and one that you will enjoy drinking while cooking.)

After 1 hour, give the potatoes a toss and add to the shank in the oven and continue roasting until the potatoes are done to your satisfaction.

Remove from oven and let rest for a few minutes before serving.

Serve with a few sauteed greens or a  simple salad as this dish is filling.

PS: if this recipe has at all peaked your interest, I have read that it can be made substituting  a fresh, unsmoked, ham hock . That is what you would want to use, not a smoked ham hock, which will not turn out well at all.

BUON MANGIATA!