Ingredients for 2 people: 1 Villani oven-baked ham shank, 300 g potatoes, traditional balsamic vinegar from Modena, rosemary and salt.
Remove the ham shank from the packaging and place it in a previously greased (with oil) baking dish. Add salt and rosemary. Wash the potatoes in running water, peel and dice them. Arrange the potatoes around the ham shank and season. Cook in the oven for 20 minutes. When the ham shank is nearly ready, coat with traditional balsamic vinegar. Serve hot.
Preparation time: 30 minutes
Suitable for: guests with Longobard origins
Smorgasbord of facts
The word stinco derives from skinko, a word used by the Longobards that made this a popular dish in the north. Shank is very appreciated in Northern Italy: they love it in Friuli Venezia Giulia, but also in South Tyrol, where it is served with sauerkraut. Traditional Balsamic Vinegar from Modena should usually be the last ingredient of a recipe to be used: on cooked food it should be added a few minutes before removing it from the heat, so the vinegar has just the right amount of time to add its aroma.
Ham shank with balsamic vinegar.