Cooking time: 1 hour
Fino is citrusy and fresh and the perfect partner for rich earthy lamb and the salty flavours of anchovies and olives.
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: Papaserra.com ) 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.
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.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.