Shanks are often overlooked when it comes to choosing a meat for braising, especially in the home kitchen. Sure, intrepid cooks may simmer osso bucco once in a lifetime, but it's rare to see a shank or two appear on the table. In The Great Meat Cookbook, Bruce Aidells presents a great case for bringing pork shanks to the holiday table with his recipe for Stinco. For this Italian-style pot roast, Aidells braises a couple of meaty shanks in a sumptuous sauce of white wine, porcinis, and prosciutto until quiveringly tender. The shanks then get a quick blast in a hot oven to brown and are then served on a soft bed of mashed potatoes, perfect for sopping up all of the potent sauce. The shanks make for an unconventional, yet dignified centerpiece for just about any holiday table.
