Stinchi di Agnello alla Potentina
Shanks slowly braised like these composed a winter Sunday lunch served to us in a linoleum-tiled card room snugged behind a bar on the edges of Potenza. The players were sent off precisely at one so that the cook might lay the oil-clothed tables with yellow linens and set them with blue and white china. The eight or ten tables were all reserved, as they were each Sunday, the only day when the improvised dining room was open. We had heard about the wonderful food and asked the signora if we might wait until the table of one of her fixed clients might become available. “Impossibile.” She laughed. “Questi tavoli non saranno liberi prima di mezzanotte.” “These tables will not be free before midnight.” She explained that after lunch, the pretty linens and china would be washed and tucked away to await next Sunday, leaving the gaming tables free for cardplaying throughout the afternoon and evening. When one booked a table, one booked it for lunch and endless rounds of briscola, the high-stakes action to which even the women were invited on Sundays. A lovely and entrepreneurial program, we thought, but what about our lunch? The sympathetic signora made room for us, tightening up the seating around a table for four, adding two more place settings and chairs. And so we dined with the priest and his mother and a retired fruitseller and his wife, all of whom spoke only in dialect while we bumped along in Italian. The encumbrance of language soon dissolved in the mists of the signora’s beautiful food. Plates of local, dried sausages and farmhouse cheeses, baskets of just-fried, bay-perfumed breads, a soup of bitter greens, great bowls of rough, handmade pasta sauced only with the rich liquors from braised lamb and dusted with pecorino and, finally, the whole, braised shanks of lamb themselves, sending up sublime perfumes of garlic and rosemary. And as sustaining as is the memory of the company and the food on that Sunday in Potenza, it is another scene that plays more sweetly in my mind. A sort of coming-of-age for me—it was there that I learned, fast and well, the secrets of briscola.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the pistachios, garlic, rosemary, and the pancetta in the work bowl of a food processor, pulsing the elements into a rough paste. With a small, sharp knife, cut 1/2-inch slits over the surfaces of the shanks and massage the fragrant paste well into the cuts as well as over the whole of the meat. Cover the shanks and permit them an hour’s rest.
Step 2
Over a lively flame in a very large sauté pan or terra-cotta casserole, heat the oil and sauté the shanks—only as many of them that will fit at a time without touching—sprinkling on sea salt and generous grindings of pepper, sealing, crusting, them well on all sides. Remove the shanks to a holding plate.
Step 3
When all the shanks have been sealed, pour off any remaining oil and rinse the sauté pan with the red wine, stirring and scraping at the residue and permitting the wine to reduce for 2 minutes before adding the red wine vinegar, the tomatoes, and 1 teaspoon sea salt. Bring to a simmer and add the shanks with their accumulated juices. Cover with a skewed lid and very gently braise the shanks over a quiet flame for 1 hour or more, until the flesh is just falling from the bones. The size of the shanks will dictate the time. Should you have chosen to use the larger foreshank portion of the lamb, the braising session will, of course, be longer.
