Entree: Italy – Lombardy – Stracotto d'Asino (Slow-braised donkey in a rich red-wine and tomato gravy typical of Lombardy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 30 min

Ingredients

- 2.2 lb (1.0 kg) donkey shoulder or chuck, cut into large chunks
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour for dredging
- 1 large onion, finely chopped (about 150 g)
- 2 carrots, finely diced (about 120 g)
- 2 celery stalks, finely diced (about 100 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) dry red wine
- 1 1/2 cups (360 ml) beef or veal stock
- 1/2 cup (120 ml) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) balsamic vinegar or a squeeze of lemon (optional, to brighten)
- Fresh parsley, chopped, for garnish

Instructions

1. Prepare the meat: pat donkey chunks dry and lightly dredge in flour, shaking off excess. Season with salt and pepper.
2. Brown the meat: heat olive oil and butter in a large heavy pot over medium-high heat. Brown the meat in batches, 3–4 minutes per side, until deeply colored. Remove browned pieces and set aside.
3. Sweat the vegetables: reduce heat to medium, add onion, carrot, and celery to the pot and cook 6–8 minutes until softened. Add garlic and cook 1 minute more.
4. Deglaze and combine: pour in the red wine to deglaze, scraping up browned bits. Reduce wine by half, then stir in crushed tomatoes and tomato paste. Return meat to the pot and add stock until meat is nearly covered.
5. Add herbs and braise: tuck in bay leaves, rosemary, and thyme. Bring to a gentle simmer, cover partially, and braise in the oven at 325°F (160°C) or on the stovetop at a low simmer for 2.5–3.5 hours, until meat is fork-tender.
6. Finish the sauce: remove meat and keep warm. Strain sauce if desired, then simmer to reduce to a thick, glossy consistency. Adjust seasoning and add balsamic vinegar or lemon if using to balance flavors.
7. Serve: shred or slice the donkey meat and return to the sauce to coat. Garnish with chopped parsley and serve with polenta, mashed potatoes, or wide pasta.