Beer is an excellent braising liquid, especially when it comes to cuts of meat that will cook for more than three hours, such as the veal shank in Fiamma’s osso bucco. The tender veal arrives falling off the bone, and is served with baby gnocchi and some Peroni beer jus. The accompanying Italian-style IPA (on tap in the Southwest only at Fiamma) is dry-hopped with notes of citrus and toasted hazelnuts, and each hoppy sip prepares your palate for more meat.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products