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Courtesy of Giovanni’s Italian Catering
Pork Shank Stew
www . giovannisitaliancatering . com
SIGN UPS are now being accepted for campers, weekdays from 3PM to 6PM at EOM. Camp runs from June 25th - August 22nd, for children ages 4-12.
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As always we will provide an enriching summer camp experience! $800.00 For Full Time Campers | $600.00 For Part Time (payment plans available; a small deposit of $200 will reserve your child’s spot)
➜ (2) 4 ounce pieces of pork shank ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜
cut in half (4 pieces total) 1 tablespoon of chopped fresh rosemary 1 tablespoon of minced fresh garlic 1 /2 cup olive oil, remove 2 tablespoons for potatoes 2 tablespoons of salt, remove 1 teaspoon for potatoes 1 tablespoon black pepper, remove 1 teaspoon for potatoes 1 pound Idaho potatoes, scrubbed, peeled and each cubed into 6 pieces 1 /2 cup of peas, fresh or frozen 2 onions, peeled and thinly sliced 1 /2 cup white wine 1 /2 cup water
Directions Preheat oven to 350 degrees. In a bowl, combine rosemary, garlic, olive oil, salt, black pepper. Place pork in bowl, and stir to coat. Cover with plastic wrap and place in refrigerator to marinate. While pork is marinating, season cubed potatoes with the reserved olive oil, salt and pepper. In the bottom of a heavy oven-proof pot, add sliced onions, peas and potatoes. Nestle pork shank pieces on top and drizzle the white wine and water over all. Place lid on top. Cook for 3 hours or until tender. Serves 4.
PRH Signature Wine Pairing by Vincent Novello Maison Nicolas Potel Bourgogne Rouge Pinot Noir $16
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Giovanni’s Italian Catering is a member of the Philadelphia RowHome (PRH) Business Network.
April / May / June 2017
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