Like most Cabernet Sauvignon driven wines, “Isabella” is best paired with rich red meats, game, and pasta dishes with tomato-based sauces like lasagne or beef ragu.

In our family, we like to share a bottle (or two!) of Isabella over a hearty meal of Osso Bucco. This is our go-to recipe:

INGREDIENTS

  • 60g butter
  • 4 tablespoons olive oil
  • 2 carrots, cut into small cubes
  • 3 sticks of celery, cut into small cubes
  • 2 onions, finely chopped
  • 3 cloves garlic, crushed
  • 3/4 cup plain our, seasoned
  • 8 veal shanks (about 1.5kg)
  • 1 tablespoon tomato paste
  • 800g diced Italian tomatoes in juice
  • 2 cups Massel beef stock
  • 1 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 cup “Isabella” Cabernet blend

GREMOLATA

  • Finely grated rind of 2 large lemons
  • 2 cloves garlic, finely chopped
  • 1/2 cup fresh parsley, finely chopped

METHOD

Step 1:

Heat 20g butter and 2 tablespoons oil in a frying pan. Add carrots, celery, onions and garlic. Cook for 4 to 5 minutes. Remove to an ovenproof dish.

Step 2:

Place seasoned flour into a plastic bag. Toss, two shanks at a time, in flour. Shake off excess and place on a plate.

Step 3:

Preheat oven to 200°C. Melt remaining butter and oil in a frying pan over high heat. Brown both sides of veal in 2 to 3 batches. Place on top of vegetables.

Step 4:

Add tomato paste, tomatoes, beef stock, wine, thyme and bay leaves to pan. Bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Pour over vegetables and veal. Cover roasting dish with lid or foil. Transfer to oven and bake for 1 1/2 hours to 1 3/4 hours until veal is tender.

Step 5:

To make gremolata: Mix ingredients together. Sprinkle over veal and serve.

Enjoy with your favourite humans and a bottle or two of “Isabella”.