Veal shank with stewed cabbage

A winter dish that pairs well with a Gutturnio dei Colli Piacentini Bollo Rosso 2017 Cantina Valtidone.

Ingredients for 8 people:

1 veal shank (around 2kg), an abundant glass of dry white wine, beef broth or water as needed, 3 rosemary sprigs, 2 fresh thyme sprigs, 2 Sulmona garlic cloves, 1 cabbage head (around 1.5kg), 1 garlic clove, 1/2 spicy red pepper, extra-virgin olive oil and salt as needed.

Directions:

Rub the veal shank with EVOO and salt. Place the shank on a plate with the aromatic herbs and wrap it in plastic and let it rest in the refrigerator for a few hours.

Wash the cabbage head and cut it into thin slices. Sauté a garlic clove and a piece of red in a broad pan with some EVOO. Add the cut cabbage, cover and let it cook for around 15 minutes.

Take the shank out of the refrigerator and clean off the herbs before browning it on all sides in a high pan with 2 tablespoons of EVOO. Douse the meat with the white wine and add two ladles of broth or water along with the aromatic herbs used to marinate the meat, the Sulmona garlic cloves that have been cut in two and as much of the hot red pepper as you like.

Cover the pan and stew the meat for 3 hours, turning over the shank every once in a while and adding more hot broth or hot water if necessary to keep it from drying out.

When done, let the meat cool and ensure the juice is sufficiently salted.

Use a sharp knife to cut the shank diagonally into thin slices.

Re-heat the meat bain-marie or in a microwave and serve on heated plates with the stewed cabbage. Trickle some filtered meat juice over the veal.

Wine to pair: 

(edited by Stefania Vinciguerra)

Colli Piacentini Gutturnio Bollo Rosso Riserva 2017

Intense and bright red color. Rich aromas of violets and black cherries, red plums and evident spiciness. Austere taste, strong, neat and good body yet very elegant. 

Production area: vineyards on the hills (200-250 meters above sea level) in the heart of Val Tidone, in the most vocated areas of the Colli Piacentini appellation, in the extreme west of Emilia-Romagna.

Grape varieties: Barbera 60% and Bonarda 40% selected in old vineyards with very low yield per vine (each plant produces few bunches).

Vinification: "in red" with long controlled maceration, in order to have a selective extraction of noble tannins (neither bitter nor astringent); one year of maturation in oak barrels, followed by at least another year of refinement in the bottle. 

Serving temperature: 18°C

Recommended food pairings: With meat, from boiled to roasted, braised and grilled meats; game, truffle dishes and strong cheeses.

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