Andreas Gavris is chef-patron at Gastrodromio restaurant at the foothills of Mt Olympus in Litochoro village (gastrodromio.gr/)
1 Heat the olive oil and brown the meat. Add the onion and stir until it changes colour.
2 Add the wine, the tomatoes and all the spices. After getting a strong boil skim.
3 Cover well with foil and bake in the oven until almost tender meat (2 – 2 ½ hours).
4 Add the prunes and simmer without a lid for about 10 minutes to swell and soften.
(Take care not to leave the food without fluids. If necessary, add a little water but not too much otherwise the sauce will become watery)
A truly rich in flavour dish, slow cooked that has developed flavour complexity needing an equally complex wine with tension. You will be delighted by a Xinomavro from Naoussa especially if you have left in in your cellar for few years. But lovers of rich Greek wines from international varieties like Syrah or Merlot have found the perfect combination.