When you think about the shank, you may imagine a delicious meal featuring it as the protagonist, for both small or large occasions. Peppe Cannistrà proposes the most classic version of pork shank, enriched, however, with four sauces, one tastier than the other. They are an olive oil emulsion; the Neurone sauce, created by Ciccio Sultano and on sale on www.cicciosultanoshop.it; the yellow pumpkin sauce; and the sauce with the bottom of the shank.
According to the recipe, the shank is cooked for a very long time to make it incredibly tender and so that the meant can gently detach from the bone. The baked shank is for two people. Mattia, the sommelier at I Banchi, suggests pairing it with the Rosso del Conte 2013 di Tasca d’Almerita, a blend of Nero d’Avola and Perricone. He says: «it’s a great Sicilian red wine, structured and elegantly fresh, with sweet notes and toasted almonds».
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