Baked veal shanks

A tender and flavorful dish that is much lighter than one may think. We pair it with a Lamù, the Nero d’Avola Sicilia DOC from Tasca d’Almerita.

Ingredients for 6/8 people:

Two veal shanks weighing 1kg (or a little more), chopped aromatic herbs (rosemary, sage, thyme and garlic), ½ liter of dry white wine, 2 tablespoons of olive oil and salt and pepper as needed.

Directions:

Make six cuts in each shank and then rub them with the chopped aromatic herbs and salt, making sure enough goes into the cuts. Place the shanks in a pan and douse with wine. Wrap the meat in plastic and let marinate overnight in the refrigerator.

Take the shanks out a couple of hours before cooking and remove them from the marinade, drying any excess liquid with a paper towel and then rubbing with olive oil.

Sear the meat in a pre-heated and hot non-stick pan to seal all sides.

Once browned, remove the shanks from the pan and deglaze the juice with a glass of hot water or meat broth. Filter the juice and keep aside.

Place the shanks on a grill with a pan underneath to collect the drippings during cooking and bake in an oven pre-heated to 170°C.

Bake for around an hour or, if you have a meat thermometer, until the center of the meat reaches 78°C. Baste occasionally with the juices from pan. The meat must remain moist and will be ready when it begins to fall easily from the bones.

Let the meat sit for a while before slicing and serve accompanied by a mesclun salad or baked potatoes.

Wine to pair:

(edted by Stefania Vinciguerra)

Lamùri Sicilia Nero d’Avola Tasca d’Almerita

Intense and brilliant ruby red color. Fresh fruit aromas to the nose together with light spicy hints. Full bodied and soft to the palate, with elegant tannins and a pleasant fruity finish. Its name comes from the Sicilian word for love, “L’ Amore”, the same love that Tasca d’Almerita put into its work.

Production area: Regaleali estate, in the heart of Sicily, from high hills vineyards at 450 to 750 meters a.s.l.

Grape variety: 100% Nero d’Avola, with a yield of 9,5 tons per hectare.

Wine-making: manual selection during harvest. Fermentation in stainless steel tanks at a temperature of 25-28°C. Maceration of 12 days on average. Malolactic fermentation totally made. Aging in 225-liter French oak barrique (Allier and Tronçais), 20% new, 80% second and third use, for circa 12 months.

Alcoholic content: 13.5%

Serving temperature: 16-18°C

Suggested food pairing: versatile wine, it pairs easily first courses with complex sauces and meat courses.

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