About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Ossobuco in Bianco - Tomato-Less Braised Veal Shanks | Main | Veal Scaloppine with Marsala »

Stinco - Braised Whole Veal Shank, Trieste Style

"Hey Doug, what did you make for supper last night?"

"Stinco."

"I didn't ask how it smelled."

Well, actually I didn't make Stinco last night. I was unable to obtain the main ingredient - two whole veal shanks from the hind leg. I had to make a major modification and go with two pieces of veal shank, similar to the previous Ossobuco recipes, but as thick as I could find. I had to drive into Ottawa, well actually a suburb called Bells Corners, to obtain even those - at an excellent butcher shop called The Butchery.

Ingredients below include white wine, butter, vegetable oil, salt, pepper, anchovies, onion and garlic. The onion and garlic are from my garden. I am preparing my garden for winter, harvesting some vegetables that do well left in the garden until October - potatoes, onions, carrots, beets. I cooked some small beets as a veg to go with the veal.

I just planted my 2011 crop of garlic a couple of days ago. Garlic is very easy to grow. Plant in the fall, cover with a mulch, arrange the mulch between the rows in the spring to control the weeds, harvest in August, hang to dry in the shed, repeat in October.

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Preparing this recipe is very easy - everything goes into one pot - thick-bottomed according to the instructions - and slowly cooks for a long time - two hours for the whole shank recipe, add a bit of water to the pot juices, boil away & pour the pot juices over the veal.

To repeat, the final result is NOT the Stinco recipe in Marcella's book. If I had been able to obtain the whole shanks I would have done so.

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What I liked about this recipe:

1. Well, like many other recipes I've attempted, this was a novel experience for me - never cooked veal shank before.

2. Single pan recipe - a big check mark in my book.

3. Small list of ingredients.

4. Great aroma as it is cooking.

5. Excellent result.

6. Found an excellent butcher shop. I'll add The Butchery to my rounds when I go into Ottawa. I drive into the city every two weeks.

What I didn't like about this recipe:

1. The difficulty in obtaining the main ingredient was initially frustrating. Once I decided to go with the two pieces instead of a whole shank, my attitude improved.

2. Unfortunate name, don't you think?

Would I make it again?

Yes. It was excellent. Also, I am going to try the Ossobuco recipes in the book.

Comments (4)

Marcella Hazan:

Stinco is Italian for an anatomical part. Can't do anything about language. Nearly identical words can have startlingly different meanings: A preservative in English is what you add to foods to keep them from spoiling, preservativo is Italian for condom.

I had difficulty in Sarasota getting the whole shank until I became friends with Chef Al Massa of our upscale restaurant, Michael's On East. He now gets me all the shanks I want, and they are gorgeous. Perhaps there is a similar source in Ottawa.

Deborah should love it. There is a whole long shank filled with marrow.

Marcella, I so love the comments you are posting on our blog entries. It's like you are continuing Amarcord with new chapters.

Is there a different Italian word for preservative as we understand it in English? Or is there a lack of a word which would be very telling about the Italian approach to fresh/local food sourcing.

Marcella Hazan:

Conservante is the Italian equivalent of the English preservative, Deborah. I can imagine the giggles if an English-speaking traveler in Italy asks her grocer if there are preservativi in the item she is buying.

MIchael Imparato:

Marcella,
We have been able to get the stinco from Chop Shop and we just picked up an order last night for this weekend's dinner party. Since having it at your home with Victor Deborah has made it several times, including the Jerusalem artichokes which were the perfect accompaniment, and with great success.
Michael and Deborah Imparato

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This page contains a single entry from the blog posted on October 13, 2010 7:09 AM.

The previous post in this blog was Ossobuco in Bianco - Tomato-Less Braised Veal Shanks.

The next post in this blog is Veal Scaloppine with Marsala.

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