5 tbsp. oil 4 lamb shanks
5 tbsp. flour 1 ¼ tsp. curry powder
1 cup water 1 cup dry white wine
1 onion, thinly sliced 1 clove garlic, chopped
Salt and pepper to taste
Heat oil in a heavy skillet. Add shanks and brown slowly on all sides. Remove lamb and add flour and curry powder to the pan; blend well. Add water and wine, stirring until thick.
Return lamb to the pan, add chopped garlic and salt and pepper to taste. Top with onions. Cover with a tight lid and simmer gently for 1 to 1 ¼ hours or until tender.
4 squares semi-sweet chocolate
1/2 cup butter
1 cup powdered sugar
6 1/2 tbsp. flour
Grease 4 custard cups or souffle bowls (about 3/4 cup each). Melt chocolate and butter in microwave or on the stove. Stir thoroughly until chocolate is completely melted. Add in sugar and blend well. Whisk in the eggs and flour.
Divide the batter among the prepared cups. Place on baking sheet. Heat oven to 425 degrees and bake 12-14 minutes or until sides are firm but the center is still soft. Let stand 1 minute. Invert cakes onto dessert plates. Top with chopped walnuts or vanilla ice cream.
When I think of wine with lamb these days, I generally think of Merlot, Syrah, and Shiraz.
All seem good choices to me. The last two are made from the same grape, the Syrah, which came from France and is called the Shiraz in Australia. The differences between them result from the terroir of the vineyard where they grow and the style and technique of the winemaker on the other.
Syrah, or at least Syrah from France, has always seemed to take some getting used to as a wine. Shiraz from Australia always seems friendlier, more open, with more fruit apparent. American versions seem to wander between the two, but the great success of well-priced Australian Shiraz in recent years seems to have convinced American winemakers of which way they should go. Plantings of the Syrah/Shiraz grape in America keep going up.
This month, I had an extra spur that made my choice easy. I had been looking at the Bonterra Vineyards website to read up on their organic vineyard practices. While organic farming in the vineyard is a growing trend, the last time I recalled drinking a wine that billed itself as organic prominently, I had been disappointed. But many years had passed, I was interested in trying again, and Bonterra had a good name.
So I checked the website of our favorite wine store, and indeed they had the Bonterra Syrah Mendecino County 2001 in stock. I hopped in the car and drove over to get some. We liked it well enough to make it our February Wine of the Month.
When Karen showed my this recipe, I was in a mood for Syrah/Shiraz, so I skipped right past the Merlots available. But most Merlots should do just fine with this meal if you have one you like or spy an interesting one on your wineseller's shelf.
Last modified: March 10, 2007