Stinco di Prosciutto alla Birra by @federicofusca

3h5

2 servings

🍖

2

Pork shank

🍺

0.75 L

Beer

🌿

2 sprigs

Rosemary

🌿

10 leaves

Sage

🧄

2 heads

Garlic

🧂

5 g

Flaky salt

🫙

15 g

Hot paprika

🫒

30 mL

Extra virgin olive oil

🌿

3 leaves

Bay leaf

  1. Preheat
    • prosciutto pork shank

    Preheat the oven to 150°C / 300°F on conventional static heat. Pat the prosciutto pork shanks dry and place them on the cutting board.

  2. Cut
    • prosciutto pork shank

    Make several shallow cuts across the skin and fatty surface of each prosciutto pork shank, taking care not to cut deeply into the meat.

  3. Place
    • prosciutto pork shank
    • garlic
    • rosemary

    Place the 2 garlic heads, rosemary, sage, and bay leaf in the large roasting pan. Set the scored prosciutto pork shanks on top.

  4. Rub
    • prosciutto pork shank
    • extra-virgin olive oil
    • hot paprika

    Rub the prosciutto pork shanks all over with extra-virgin olive oil. Massage the hot paprika and flaky salt into the cuts and surface.

  5. Pour
    • beer
    • prosciutto pork shank

    Pour 0.75 L / 25.4 fl oz beer into the roasting pan around the prosciutto pork shanks. Keep the seasoned skin exposed above the liquid.

  6. Roast
    • prosciutto pork shank
    • beer

    Roast the prosciutto pork shanks at 150°C / 300°F for 150 min. Turn them once halfway through cooking and baste them with the beer juices.

  7. Heat
    • prosciutto pork shank

    Increase the oven temperature to 240–250°C / 465–480°F on static heat. Roast the prosciutto pork shanks for 15 min until the exterior is deeply browned and crunchy.

  8. Transfer
    • garlic

    Transfer the roasted garlic from the pan to a small bowl. Squeeze out the soft cloves and mash them into a smooth garlic cream.

  9. Serve
    • prosciutto pork shank
    • rosemary
    • garlic

    Rest the prosciutto pork shanks for 10 min. Serve each portion with pan juices, softened rosemary, and roasted garlic cream.

Stinco di Prosciutto alla Birra by @federicofusca

3h5

2 servings

🍖

2

Pork shank

🍺

0.75 L

Beer

🌿

2 sprigs

Rosemary

🌿

10 leaves

Sage

🧄

2 heads

Garlic

🧂

5 g

Flaky salt

🫙

15 g

Hot paprika

🫒

30 mL

Extra virgin olive oil

🌿

3 leaves

Bay leaf

Preparation Steps

  1. Step 1/9

    Preheat the oven to 150°C / 300°F on conventional static heat. Pat the prosciutto pork shanks dry and place them on the cutting board.

    🥓prosciutto pork shank
    🪵cutting board

  2. Step 2/9

    Make several shallow cuts across the skin and fatty surface of each prosciutto pork shank, taking care not to cut deeply into the meat.

    🥓prosciutto pork shank
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Place the 2 garlic heads, rosemary, sage, and bay leaf in the large roasting pan. Set the scored prosciutto pork shanks on top.

    🥓prosciutto pork shank
    🧄garlic
    🌿rosemary
    🌿sage
    🌿bay leaf
    🍳large roasting pan

  4. Step 4/9

    Rub the prosciutto pork shanks all over with extra-virgin olive oil. Massage the hot paprika and flaky salt into the cuts and surface.

    🥓prosciutto pork shank
    🫒extra-virgin olive oil
    🫙hot paprika
    🧂flaky salt
    🍳large roasting pan

  5. Step 5/9

    Pour 0.75 L / 25.4 fl oz beer into the roasting pan around the prosciutto pork shanks. Keep the seasoned skin exposed above the liquid.

    🍺beer
    🥓prosciutto pork shank
    🍳large roasting pan

  6. Step 6/9

    Roast the prosciutto pork shanks at 150°C / 300°F for 150 min. Turn them once halfway through cooking and baste them with the beer juices.

    🥓prosciutto pork shank
    🍺beer
    🍳large roasting pan
    🥢tongs

  7. Step 7/9

    Increase the oven temperature to 240–250°C / 465–480°F on static heat. Roast the prosciutto pork shanks for 15 min until the exterior is deeply browned and crunchy.

    🥓prosciutto pork shank
    🍳large roasting pan

  8. Step 8/9

    Transfer the roasted garlic from the pan to a small bowl. Squeeze out the soft cloves and mash them into a smooth garlic cream.

    🧄garlic
    🥢tongs
    🥣small bowl
    🍴fork

  9. Step 9/9

    Rest the prosciutto pork shanks for 10 min. Serve each portion with pan juices, softened rosemary, and roasted garlic cream.

    🥓prosciutto pork shank
    🌿rosemary
    🧄garlic
    🍺beer
    🍳large roasting pan
    🥣small bowl

Composition

Ingredients

Types

Beverages, Alcohol, Herbs, Vegetables, Aromatics, Seasonings, Spices, Oils

Ingredients

Pork shank, Beer, Rosemary, Sage, Garlic, Flaky salt, Hot paprika, Extra virgin olive oil, Bay leaf

Notes

Rosemary (to taste), Sage (to taste), Flaky salt (to taste), Extra virgin olive oil (to taste), Bay leaf (amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Dairy-Free

Calories

790 kcal

Macro nutrients

Protein: 58g, Fat: 52g, Carbohydrates: 8g, Fiber: 1.2g

Nutritional Information

Minerals

Sodium: 860mg, Iron: 4.2mg, Potassium: 820mg, Zinc: 7.1mg

Vitamins

Vitamin B1: 1.1mg, Vitamin B3: 15.2mg, Vitamin B6: 1.2mg, Vitamin B12: 1.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 45 minutes

Overall

3 hours 5 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, large roasting pan, tongs, small bowl, fork

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Sunday lunch, Family meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Juicy, Soft, Creamy

Flavors

Savory, Meaty, Herbaceous, Malty, Garlicky, Spicy, Salty, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked pork out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container,Keep at or below 4°C / 40°F,Store with pan juices to prevent drying), freezer : 90 days (Freeze in an airtight freezer-safe container,Freeze with a small amount of pan juices,Thaw overnight in the refrigerator)