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Serves 6: 1.5 kg of beef (whole front shank), 1 bottle full-bodied red wine, 2 large carrots, 2 celery stalks, 1 small onion, 1 garlic glove, 2 cloves, 3 juniper berries, 1 cinnamon stick, 5 pepper grains, 1 rosemary sprig, 2 sage leaves, 1 bay leaf, 2 parsley sprigs, Moletto Integrale extra-virgin olive oil, salt and pepper.
To prepare: Place the whole cut of meat in a bowl to marinate for 2 hours in a marinade of the wine, spices and vegetables. Following marination, heat the extra-virgin olive oil in a heat-proof casserole, add the meat and salt and pepper to taste and brown on all sides over high heat. Blend the vegetables from the marinade and add all marinade ingredients to the meat.
Braise for 2-3 hours until the meat is tender and the cooking liquid has reduced. Let the meat stand in the resulting sauce for several hours, slice the meat and reheat it. Then serve with the heated sauce with extra-virgin olive oil drizzled into the sauce right before serving.

To be served accompanied by:
Serves 6:
600 g cleaned squash, 300 ml white wine, 200 ml white wine vinegar, 100 ml water, 4 sage leaves, 1 garlic clove, handful of black peppercorns, Moletto Integrale Extra-virgin olive oil, salt.
To prepare: Cut the squash into cubes. Combine the wine, vinegar and water and bring to the boil. Salt to taste. Add the squash and boil until the squash is tender, but still retains its shape. Drain the cubes of squash, allow to cool and dry. Layer the squash in a jar, adding peppercorns between layers and cover the squash with extra-virgin olive oil. Allow to sit at least 24 hours before serving.

Recommended wines:
Refosco dal peduncolo rosso Igt Veneto Orientale
Merlot Barrique Doc Piave