- 1 veal shank (back leg)
- oil (to sauté)
- 80 ml (⅓ cup) of white wine
- 500 ml (2½ cups) brown veal stock
- 1 diced carrot
- 1 diced onion
- 2 diced celery stalks
- 1 sprig of rosemary
- 5–6 sage leaves
- starch (if needed)
- Season the veal shank with salt and pepper.
- Heat the oil in a skillet and brown the meat on all sides, then bake for 30 minutes at 180 °C (355 °F). Turn from time to time and drizzle with white wine and veal stock.
- Lower the temperature to about 150 °C (300 °F). Add vegetables (carrot, onion and celery) and the herbs (rosemary and Sage).
- When the meat is done (about 2 hours), remove from the oven and keep warm.
- If necessary, reduce the sauce, strain and add salt and pepper to taste, thickening with starch if too liquid.
- Serve the shank whole, on the bone.
Recommended Wine: Amarone della Valpolicella Riserva
|Grape origin:||from the “Mandolari”, “Tondin”, “Bosco”, “La Costa” vineyards on the Scriani Estate in Fumane.|
|Grape varieties:||Corvina 60%, Corvinone 25%, Rondinella 15%.|
|Harvest:||manual harvest (third week of September selecting the best sun exposed grapes).|
|Vinification:||after a period of natural air drying room, which varies from 90 to 110 days, the crushing of the grapes takes place in 50 hl oak casks. Fermentation with the must in contact with the grape skins for 30-40 days follows without added yeast thanks to the integrity of the grapes.|
|Ageing:||refinement takes place in 350 litre barrels for 16-18 months and ageing in the bottle for another six months.|
|Tasting notes:||intense ruby with a tendency towards garnet red, pure and clean bouquet of red fruits and berries, cherry jam and cherries under spirit; on the palate flavours of vanilla, spice, liquorice and bitter almonds.|
|Food matches:||it combines beautifully with robust dishes such as venison or roast meats and very mature cheeses, but is also a great sipping wine.|
|Temperature:||To be served at 18-20° and uncorked at least two hours before.|
|Size:||Bottle 0.75 l.|