Roast Pork Shanks
Stinco di Maiale al Forno

Serves: 4

4 pork shanks (back legs, cut into 2" pieces, you may have your Butcher do this)
2 cups dry red wine
6 juniper berries
1 orange (peeled, cut in 1 long piece)
1 tablespoon rosemary (freshly chopped)
1 tablespoon sage (freshly chopped)
Salt and freshly ground pepper
1 tablespoon chili flakes
¾ cup olive oil
2 large onion, thinly sliced
1 bay leaf
2 cups tomato (diced, canned)
2 pounds potatoes (chopped into 1" cubes)

Bread crumb topping for serving:
1 cup bread crumbs
¼ cup olive oil
1 tablespoon orange zest
1 clove garlic (minced)
1 tablespoon sage (chopped)
11/2 tablespoon parsley (chopped)
Salt and pepper

Place the shanks in large non-reactive dish
Add wine, juniper berries, orange peel, herbs
Season with salt and pepper
Cover and refrigerate overnight or for at least 4 hours, turning occasionally
Drain shanks, reserving marinade
Pat dry
Discard orange peel and juniper berries
Heat ½ cup olive oil in large frying pan
Thoroughly brown shanks over medium-high heat
Transfer shanks to roasting pan
Preheat oven 350°
Add ¼ cup of oil to frying pan and sauté the onions for about 10 minutes
Stir often
Add marinade, bay leaf, tomato sauce, and tomatoes
Bring to boil
Cook for 5 minutes, stir often
Season to taste with salt and pepper
Spoon mixture over shanks
Turn shanks to coat them evenly
Cover with aluminum foil and cook for 2 hours,
Turn and bast shanks with sauce

Uncover and cook another 30 minutes or until done
Discard bay leaf
If desired add boiled potatoes to the roasting pan during the last 20 minutes of cooking time and coat them in the sauce. Serve them alongside the shanks

Wine Recommendation:
Bolla Amarone Della Valpolicella DOC Special Reserve
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.