A perfect dish for the winter months, served at a table by the fire with homemade bread and the happiness brought by a good chianti wine.

Serve pork hocks steaming hot accompanied by an appetising side dish of sauteed turnips, lentils or beans.

Stinco di maiale al forno
Brush hocks with wet salt, rub in minced garlic, rosemary, salt and pepper. Pour red wine (better if fairly young) in the bottom of a double boiler fitted for the oven. Place pork hocks on upper grill and put in oven pre-heated to 250°c/425°f. When skin becomes crispy lower the temperature to 150°c/275°f.