Grandma Lilly's Roasted Veal ShankPrint
Ingredienti / Ingredients
- 1 ½ veal shank
- 50 gr bacon
- 30 gr lard
- 20 gr butter
- 2 spoonfuls of olive oil
- 2 carrots
- 1 onion
- 1 celery
- 2 glasses of white dry wine
- 1 l vegetable broth
- A rosemary spring
- A pinch of salt
- A pinch of pepper
Preparazione / Instructions
Chop the onion, celery and carrots in tiny pieces, brown in a pot with butter, add the shank and keep browning it on both sides.
Add wine and let it simmer until reduced. Chop the bacon and lard in tiny pieces and add them to the pot. Then add rosemary and vegetable broth. Put everything in an already hot oven.
Let the dish bake at 160 degrees covered in tinfoil for at least 2 hors, turning it over every now and then and covering it in its own juices.
When the shank is almost done, remove the tinfoil and leave it in the oven for about 10 minutes, until it will have reached the right shade.
Before serving, store up a bit of its sauce and pour it on the shank after cutting it.
Serve the dish with roast or mashed potatoes.
Thanks Grandma Lilly… your veal shank is incomparable!
Wine Princess suggests:
If you want to enjoy this precious meat, Wine Princess suggests to combine a red wine from Oltrepò Podere La Borla, Azienda Monsupello (Torricella verzate) PV.
This is a blend made of typical grapes from Oltrepò, Barbera, Croatina and Pinot nero. Its great texture will be emphasized by the luscious meat.
The best way to enjoy it is to serve it in a wide glass, so that you’ll be able to smell the evolution of its scent.
Who should drink it? In general, the ones who are a bit more accustomed to red alcoholic wine. Its 14.5 degrees should be tasted in tiny sips.
When should you drink it? At lunch, on Sunday, during a traditional meat meal
Wonderful opportunity: lunch or dinner with relatives… thanks to its alcohol content a simple meeting with your family could turn into a fun party!
God save the wine!