Stinco is shin of veal or pork and is much beloved of Italians for Sunday lunch. This weekend I decided I could wait no longer to practise cooking one, for , reader, when my [Italian] knight on a white charger arrives [ and I am hourly expecting him] surely he will expect to have a plate of perfectly cooked stinco set before him on a Sunday? [I am momentarily putting aside my feminist principles here as your average courtly knight does not seem to appreciate them.]
Anyway, what you see above is a pork stinco, which I studded with sprigs of rosemary and slivers of garlic as you might a leg of lamb and roasted in [homemade] stock and olive oil according to Antonio Carluccio's instructions. This is not the only way of preparing it: I have watched friends braising such a cut, and some cooks braise it first then finish it off by roasting. Detaching the meat from the bone afterwards was not particularly easy [nor did I expect it to be] but it was very tender and I was quite pleased with myself and the aroma which pervaded the kitchen!
