Porchetta (Italian Herb-Roasted Pork)

This famous dish from Milan features veal shanks braised slowly in white wine and vegetables until the meat becomes meltingly tender.

It is traditionally finished with gremolata.

Serves

8–10 people

Ingredients

• 8–10 veal shanks (about 1½ inches thick)

• ½ cup flour

• ½ cup olive oil

• 1 large onion, diced

• 2 carrots, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 1 cup dry white wine

• 2 cups beef or veal stock

• 1 cup crushed tomatoes

• 2 bay leaves

• Salt and pepper

Gremolata

• ½ cup parsley, finely chopped

• Zest of 1 lemon

• 1 clove garlic, finely minced

Preparation

1. Prepare the shanks

Season the veal shanks with salt and pepper and dredge lightly in flour.

2. Brown the meat

Heat olive oil in a large Dutch oven.

Brown the shanks on both sides until golden, about 4 minutes per side. Remove and set aside.

3. Build the braise

In the same pot cook:

• onion

• carrot

• celery

until softened (about 8 minutes).

Add garlic and cook another minute.

4. Deglaze

Add the white wine and simmer until reduced by half.

5. Braise

Add stock, tomatoes, and bay leaves.

Return the veal shanks to the pot.

Cover and cook at 325°F (165°C) for 2–2½ hours, until the meat is extremely tender.

6. Finish

Mix the gremolata ingredients and sprinkle over the dish before serving.

Serving

Traditionally served with:

• Risotto alla Milanese

• polenta

• roasted vegetables

Porchetta is carved at the table and served in thick slices, so presentation matters.

Tableware Suggestion

Serve the whole roast on a large oval serving platter so guests can admire the crisp exterior before slicing. Arrange roasted potatoes or fennel around the pork and garnish with rosemary and lemon.

After carving, guests can plate slices on a dinner plate alongside vegetables or salad.