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

 2 33 cl dark beers
 2 pork shanks
 2 carrots
 1 large onion
 1 clove of garlic
 4 celery ribs
 1 parsley
 1 spoon of fennel seeds
 salt
 pepper
 oil

1

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.

2

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

 2 33 cl dark beers
 2 pork shanks
 2 carrots
 1 large onion
 1 clove of garlic
 4 celery ribs
 1 parsley
 1 spoon of fennel seeds
 salt
 pepper
 oil

Directions

1

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.

2

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.

Pork shanks in beer
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