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.
If you liked this Tempranillo recipe, head back to the Calaveras Foodie page for more delicious recipes featuring Calaveras wines.
TEMPRANILLO TASTING NOTES
Soft in aroma and best when aged in oak, this red wine varietal features flavor overtones of ripe strawberries, plums and bright stone fruits to wow you. This full-bodied Spanish wine is a Calaveras specialty.
Dungeness Crab Macaroni & Cheese – Chardonnay recipe