Italian · dinner
170m
Total time
2
Servings
720
kcal
medium
Difficulty
tap to check off
FAQ · Things people ask
Yes — Trentino has a classic variation called Stinco alla Birra using amber or dark beer. It produces a slightly richer, more bitter braising liquid. Use about a third less liquid than you would with wine, as beer can turn harsh if overcooked.
No. You want about 2–3 cm of liquid in the pan — enough to baste and create steam, not to drown the meat. Too much liquid and you get a steamed shank with no roasted character.
Ask for the hind shank (stinco posteriore) — it's larger and meatier than the front shank. Skin-on, bone-in, whole. One per person.
Yes, and it often improves overnight. Braise it fully, let it cool in its liquid, refrigerate overnight. Reheat covered at 160°C for 30 minutes, then blast uncovered at 220°C for 15–20 minutes to re-crisp the skin.
Related · You might also cook
In Rome, Thursday is gnocchi day — and this is the gnocchi Romans were eating long before anyone thought to boil a potato. Semolina rounds, baked until the Parmigiano crust crackles and the interior stays soft, is cucina romana at its most direct.
Lampredotto is Florence's most stubbornly local street food — the fourth stomach of the cow, slow-simmered in an aromatic broth, piled into a crusty roll, and finished with sharp salsa verde. The lampredottai have been selling it from carts at the city's markets since medieval times, and the formula hasn't changed.
Castelluccio lentils from the Sibillini plateau have held IGP status since 1997 — small, thin-skinned, nutty, and built to hold their shape through a long braise. This is the Umbrian way: slow soffritto, crushed tomato, a sprig of rosemary, and a serious pour of raw olive oil at the table.
Campanian by birth, Roman by adoption — mozzarella in carrozza is cucina povera at its most satisfying: a sealed bread pocket that traps the cheese so completely it's still pulling strings two minutes after you plate it.