• Difficulty: Difficult
  • Prep time: 20 mins 
  • Cooking time: 5h 
  • Serving: 4 people
  • 800 g of the leg of beef
  • 200 g flour
  • 1 bottle of Amarone Valpolicella Doc Classico
  • 2 onions
  • 2 carrots
  • 1 stick of celery
  • 20 g of ground lard
  • 1 bay leaf
  • 3 tablespoons of extra virgin olive oil Veneto DOP
  • Beef extract
  • salt, pepper
  • Valpolicella DOP EVOO


Cut the meat into pieces and roll it in the flour
Heat the oil in a non-stick pan with high sides and add the chopped onion, carrots, celery, and lard
Fry over a moderate flame
Add the meat and brown it well
Pour in the wine and add the bay leaf
Add salt and pepper to taste
Thicken with a spoonful of beef extract
Cover with a lid
Turn the flame down as low as possible
It should be slow-cooked for at least four hours (stewed). The wine will evaporate so, if necessary, top up the liquid with ladles of vegetable broth or hot water
By the time the cooking is almost done, you will have meat that is stewed and that falls apart easily.
Remove the lid for the last half hour and turn up the heat slightly to reduce the sauce. Drizzle Valpolicella Evoo
Serve with slices of polenta