The shank is reminiscent of flavours and aromas of Northern Europe that are easy to find in mountain lodges when the snow covers the whole landscape. The shank, flavoured with aromatic herbs, should be cooked at low temperature for a few hours and with a lot of humidity - usually wine or beer or broth - to preserve its softness.
Levoni baked ham shank is seasoned with salt and pepper and a special composition of aromatic herbs. It is perfectly browned with a browning obtained at a controlled temperature, and the meat is soft, tasty and particularly palatable. To debunk prejudices it must be said that the shank is a meat that, in addition to being tasty, once washed away from its fat parts, as Levoni does, it provides many proteins and is much less "heavy" than you might think, especially if cooked without many sauces and accompanied with a fresh salad.
Pairing and Wines
To remain in the tradition, potatoes must be chosen; baked, boiled or mashed, they create the perfect combination with a very tasty meat. On the other hand, if you prefer a fresher dish, the pairings with sautéed spinach or Valerian salad and pomegranate grains are delicious. For those who love sauces, Bavarian mustard may be a good choice.
The pairing with wines from Trentino Alto Adige, a Teroldego, a Lagrein or a Pinot Noir is immediate: they are perfectly suitable for being paired with this dish of great character. Furthermore, the shank goes perfectly with amber, red or black beer, as long as it is full-bodied, to stand up to a dish that releases a kaleidoscope of aromas and flavours.