Recommendations · Wine and food

Ossobuco with Farina Amarone Classico della Valpolicella

Veal shanks simmered for two hours in tomato and white wine, topped with a gremolata of lemon, garlic and parsley. Amarone is made from dried grapes and therefore has the weight that such a stew demands.

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Bottle of Farina Amarone Classico della Valpolicella, wine

From the shelf

The bottle

Farina Amarone Classico della Valpolicella comes from the Veneto in Italy and is made from corvina, corvinone, rondinella, molinara, oseleta and turchetta. The wine is 15 percent by volume and the bottle contains 75 centilitres. On the palate cocoa and balsamic are interwoven with cherry, strawberry and blackberry, with a warm mouthfeel and a long finish.

Farina Amarone Classico della Valpolicella

The combination

Why this works together

A dish and a wine have to be able to keep up with each other in weight. Ossobuco spends two hours on the stove: the connective tissue of the shank falls apart into gelatine and the marrow runs into the sauce, which makes the dish thick and rich. Amarone counters that with 15 percent by volume and a lot of concentrated fruit; the grapes are dried for months before fermentation, so everything in the wine stands closer together. The tannin attaches itself to the fat of the marrow, and the balsamic tone in the glass meets the reduced tomato on the plate. The gremolata does the opposite: the raw lemon zest sets a fresh edge against it so that the whole does not become sluggish.

At the table

The dish

  • Before 4 people
  • Ready in 2 hours and 30 minutes
  • Type main course

What you need

  • 4 veal shanks of about 300 grams
  • 3 tablespoons flour
  • 3 tablespoons of olive oil
  • 30 grams butter
  • 1 onion
  • 2 winter carrots
  • 2 celery sticks
  • 3 cloves of garlic
  • 200 millilitres dry white wine
  • 400 grams canned diced tomatoes
  • 300 milliliters veal or beef stock
  • 2 bay leaves
  • 1 lemon
  • 20 grams flat-leaf parsley
  • salt and freshly ground black pepper

How to make it

  1. Tie each shank all around with kitchen string, so that the meat does not come away from the bone during braising.
  2. Season the drumsticks with salt and pepper and turn them in the flour. Shake off the excess flour.
  3. Heat the olive oil with half the butter in a wide braising pan and brown the drumsticks on both sides for five minutes. Put them on a plate.
  4. Cut the onion, winter carrot and celery into small cubes and finely chop two cloves of garlic. Sweat this soft in the rest of the butter in ten minutes.
  5. Pour in the white wine, scrape up the browned bits and let the wine reduce by half.
  6. Add the diced tomatoes, the stock and the bay leaf. Put the shanks back, make sure they are just covered and bring everything to the boil.
  7. Turn the heat as low as possible, put the lid on the pan and let everything simmer for two hours. Turn the shanks over after one hour.
  8. Grate the zest of the lemon and chop it finely with the parsley and the last clove of garlic into gremolata. Remove the string from the shanks, season the sauce and sprinkle the gremolata over it just before serving.

In the glass

Serving

Serve the wine at 17 to 18 degrees in a large red wine glass. Amarone needs air: decant it into a carafe an hour before dinner. At 15 percent ABV half a glass at a time is plenty, and once opened the bottle keeps for a few days in a cool place.

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