Stinco di Maiale alla Senape
At Lost Letter, which opened in Richmond, Va.., in January, executive chef and co-owner Andrew Manning prepares this traditional dish from the Piemonte region of Italy, which was taught to him by the sister of Riccardo Milone, the chef who trained him in Italy.
He starts by seasoning pork shank with olive oil and kosher salt and roasting it until it’s browned. He removes the pork from the pan and sweats julienne yellow onion in it. Then he adds the pork back along with heads of garlic, bay leaves, Dijon mustard and horseradish. He deglazes the pan with white wine to cover the shank, adding chicken broth if necessary so it’s fully covered. He adds salt and braises it for around an hour and 20 minutes, until tender. Then he removes the shanks and reduces the liquid by two thirds, and finishes it with a handful of chopped parsley
Price: $32