German recipe but used a lot even in Northern Italy, especially in the areas of the Dolomites. We take it up because even if it is not “strictly Tuscan” it is a really tasty recipe!
Ricetta per 4/6 persone
AuthorToscane DI GustoCategoryFirst Course
Put all the celery, carrots, onion, garlic, parsley and fennel seeds in the mixer. Coarsely chop and put this beaten in a pan with the stichi, oil, salt, pepper and two beers and let the meat marinate for about half an hour.
Bake the stichi with all the marinade at 180 °, leaving them covered with parchment paper and aluminum for the first half hour of cooking.
Then uncover them and continue cooking for about 2 hours, wetting the shins with the sauce that will form on the bottom.
Serve hot.
Ingredients
Directions
Put all the celery, carrots, onion, garlic, parsley and fennel seeds in the mixer. Coarsely chop and put this beaten in a pan with the stichi, oil, salt, pepper and two beers and let the meat marinate for about half an hour.
Bake the stichi with all the marinade at 180 °, leaving them covered with parchment paper and aluminum for the first half hour of cooking.
Then uncover them and continue cooking for about 2 hours, wetting the shins with the sauce that will form on the bottom.
Serve hot.