WILD BOAR SHANKS
This recipe was provided by Chef Sarah Lusher from our Northern Italian cuisine restaurant in Angels Camp, Crusco’s Ristoranto .
2 wild boar shanks
2 tbsp extra virgin olive oil
1/2 tsp each: salt, pepper
1 tsp freshly minced garlic
1 bay leaf
2 sticks celery, diced
1 medium onion, diced
1 medium carrot, diced
1 cup canned, diced tomatoes with juice
1 cup stock: beef, veal or chicken
1 cup Calaveras Tempranillo
1 tbsp unsalted butter
Brown boar shanks (or lamb or pork) on stove top in heavy oven proof pan with olive oil then remove and season with salt, pepper & garlic. Add celery, onion and carrot to hot pan stirring until browned. Add tomatoes, stock, wine & bay leaf, stirring to scrape up bits on bottom.
Place shanks on top of other ingredients in pan. Cover and roast in 325°F oven for 2 hours, then finish uncovered for 1/2 to 1 hour more or until tender and nicely browned. Place shanks on serving platter. Cover while making sauce. Strain broth and vegetables pressing on solids into sauce pan and reduce to 1 cup. Stir in butter and serve sauce with meat.
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