The region of Piedmont, encompasses the foothills of the Alps. Needless to say, the winters are cold, and hearty food is in order. Braised meat of any kind, invokes the feeling of warmth and a stick to your ribs meal.
I guess you can say, this dish is an Italian stew. It’s made by slow cooking lamb shanks in a rich, robust sauce of onions, tomatoes, capers, anchovy and red wine. As far as I’m concerned, when there is wine involved, it has to be good!
The region of Piedmont, makes some of the best and well known wines in Italy. They are especially known for their big, juicy, red wines, such as, Barolo, Barbaresco and Barbara, all of which are some of my personal favorites. It’s no surprise that a lot of the recipes from this region, contain the use of red wine.
Every stew needs to be accompanied by a side that will absorb all it’s wonderful rich sauce. For this dish, I made a mound of creamy, cheesy polenta, for the stew to set on. It was the perfect partner for a perfect cold winter dish.
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