Roasted Pork Shin
- 4 pork shanks
- 3 ½ tablespoons olive oil
- 3 ½ oz butter
- 1 cup dry white wine
- 2 cloves of garlic
- 1 onion
- 1 sprig rosemary
- salt and pepper to taste
- 4 cups broth
Place the pork shins in a baking dish lined with parchment paper, butter, oil, halved onions, peeled garlic and the rosemary.
Rub with the butter and oil, then bake in a 400°F oven.
Once the meat has browned, add the wine and continue cooking.
Once the wine has evaporated, add 1 cup of broth or hot water. Add more broth or water when the pan is dry. Continue cooking and adding liquid for 3 hours. Make sure that the shins are never dry.
When done, the shins should be tender. Remove them from the baking dish and serve with potatoes or salad.
Wine, olive oil and bread are the cardinal ingredients that the entire Mediterranean civilization has based upon and, in particular, the Italian peninsula. It should, therefore, come as no surprise that many of these products are still used today, in one way or another, in Italian kitchens. Wine, especially, has multiple uses, both as a drink to pair with your meal and as an ingredient used in various recipes, for example, to baste meat. According to records, wine was made for the first time over 5,000 years ago by the Sumers and eventually spread to the rest of the Mediteranean area: first to Egypt, then to Greece via the island of Crete. The cultivation and vinification of grapes arrived were introduced to southern Italy be the Phoenicians and to northern Italy by the Etruscans. The Etruscans were possibly the first population to use wine, not only as a beverage, but as an ingredient for marinating meat and storing it for long periods of time.
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