When you talk about a shank, you can picture a delicious dish for small and big occasions. Peppe Cannistrà proposes the shank in the most classic version, enriched, however, by a set of four sauces, all very tasty. The sauces selection varies according to the season, except for the Neurone sauce, created by Ciccio Sultano, on sale at I Banchi and www.cicciosultanoshop.it.
As per the recipe, the shank is cooked for a very long time to make it tender and gently detach from the bone. The oven-baked shank is for one person or to share.
We recommend pairing it with Tasca d’Almerita Cygnus 2017,
Nero d’Avola and Cabernet.