Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes) Recipe

I am taking some poetic license with today’s recipe. You see, stinco di maiale is actually the shank of the animal. It is a fairly easy to find cut in Italy, sold in many supermarkets already skinned and trimmed and ready for the oven. Here is the US, I’ve never been able to find pork shank, but pork hocks, a cut taken from further down the leg just above the foot, can be come by pretty easily, including in Asian supermarkets. (“Red cooked” pork hocks are a classic A much bonier and fattier cut than the shin, pork hock is smaller but requires longer cooking than the shank. A hock generally requires 3-4 hours of slow, moist cooking, as opposed to 1-1/2 or 2 hours needed to roast a shank. But despite these differences, you can…