Braised Pork in Tomatoes
This rustic, meaty Italian stew—a recipe often passed down from generation to generation—can take on many forms depending on the cuts of pork and ingredients available. In our version, we braise ribs, shanks, sausages and potatoes in a rich tomato sauce, and one thing’s for sure: This country-style, one-pot wonder is sure to please the […]
Ingredients
- 1 ½ lb (675 g) baby back pork ribs, trimmed and cut individually
- 4 small slices pork shank, rind removed, about 1 ½ inches (4 cm) thick and 6 oz (170 g) each (see note)
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 cloves garlic, chopped
- 2 cups (500 ml) chicken broth
- 1 cup (250 ml) strained tomatoes
- 2 bay leaves
- ½ cup (125 ml) water
- 1 lb (454 g) small potatoes, peeled
- 2 Italian sausages, cut into 3 pieces each
- Salt and pepper
Instructions
- In a large saucepan, cover the ribs with water. Bring to a boil. Cover and let simmer over medium heat for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Meanwhile, in a large Dutch oven or a large ovenproof saucepan over medium-high heat, brown the shanks on all sides in the oil. Season with salt and pepper. Add the onion, carrot and garlic. Continue cooking until the vegetables begin to brown. Add the broth, strained tomatoes and bay leaves. Bring to a boil.
- Drain the ribs and discard the cooking water. Add the ribs to the shanks. Cover and bake for 1 hour.
- Remove from the oven and add the water, potatoes and sausages. Combine, cover and return to the oven for 30 minutes or until the potatoes are tender. Adjust the seasoning.
This rustic, meaty Italian stew—a recipe often passed down from generation to
generation—can take on many forms depending on the cuts of pork and ingredients available. In our version, we braise ribs, shanks, sausages and potatoes in a rich tomato sauce, and one thing’s for sure: This country-style, one-pot wonder is sure to please the whole famiglia.