Stinco Di Maiale Al Forne – Pork Knuckle From the Stove

This is the front knuckle of the pig, which in our country is unfortunately always sawn off too short that the bone does not protrude above the layer of meat. In Italy, the stinco looks like a piece of meat at the base of the stalk and looks as adorable as it tastes delicious.

Rub the stilton with salt and pepper, place in a suitable roasting dish along with the rosemary sprigs and baste with oil. Roast in a 250 degree oven for about 30 minutes.

In the meantime, finely dice garlic, onion, carrot, celery and bacon.

Sprinkle around the stilts in the roasting pan. Now turn the heat down to 175 degrees, roast the stilts for another half hour, deglaze with the wine and clear soup. Now gently braise the meat for another hour.

Whisk the braised vegetables with the braising juices, adding a good dash of water or possibly clear soup if necessary. Pass everything through a fine sieve and season.

It goes well with fried potato cubes, steamed spinach and peperonata, a spicy braised vegetable made of different colored peppers, with enough garlic, which by the way tastes good warm and cooled down.

Our tip: use a deliciously spicy bacon for a delicious touch!

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