Lamb shanks baked in fino, anchovies and black olives with a parsley gremolata

Pair with Fino

Fino is citrusy and fresh and the perfect partner for rich earthy lamb and the salty flavours of anchovies and olives.


lamb shanks
1 bunch 
brown onions
3 cloves 
bay leaves
1 teaspoon 
fennel seeds
1 small glass 
fino sherry
1 handful 
finely chopped parsley
1 tablespoon 
black olives (Aragón if you can get them)
1 teaspoon 
cracked black pepper
A few pinches  
sea salt
green peppers
A few good lugs 
extra virgin olive oil


Prepare the gremolata by mixing in a mortar and pestle finely chopped green peppers with parsley, garlic, whole capers, lemon zest and juice, salt and pepper.

Spread baking dish with the gremolata then arrange roughly cut potatoes, anchovies, olives, quartered onions and rosemary over the top and pour sherry over the top. Lay the lamb shanks on top and slather the whole thing with allioli (find my recipe here: ) and season with salt, pepper, fennel seeds, a drizzle of olive oil and some more olives.

Transfer to a low oven and bake for around 90 minutes for tender and pink lamb. Remove from the oven and cover for 15 minutes before serving in thin slices with olives, onions and another clump of allioli for the garlic addicts out there. 

Joel @PapaSerrajr , Papalosophy Barcelona United States Visit Website
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).


Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Joel @PapaSerrajr , Papalosophy Barcelona United States Visit Website
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