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”.