• like a white peach blossom
• apple? yep! it’s a snappy, crisp fuji
• Seville orange zest

Middle

• Tangelo
• spice
• fresh tarragon + spice – bright!

End

• lime and flint!

Serves 6

4 T olive oil, divided

1 pound onion, sliced

5 large shallots, sliced (about 1 cup)

2 T chopped fresh rosemary

6 ¾ to 1 pound lamb shanks

All purpose flour

2 ½ cups dry red wine, divided

2 ½ cups beef broth

1 ½ T tomato paste

2 bay leaves

Heat 2 T oil in a heavy large pot over med-high heat (one large enough to eventually hold all the shanks). Add onions and shallots; sautee until brown, about 20 minutes. Mix in the chopped rosemary and remove from the heat.

Sprinkle lamb shanks with salt and pepper. Coat with the flour, shaking off the excess.  Heat remaining oil in a heavy, large skillet over medium heat. Add 3 lamb shanks and brown on all sides, about 10 minutes. Transfer the lamb to a plate and brown the other three. Add 1 cup wine to the same skillet and bring to a boil, scraping up any brown bits on the bottom of the pan. Pour the wine into the pot with the onion mixture. Add the remaining wine, the beef broth, tomato paste and bay leaves to the pot. Bring to a boil, stirring until the tomato paste dissolves. Add lamb shanks and any accumulated juices, arranging in a single layer and turning to coat with liquid. Bring it all to a boil, then reduce heat, cover and simmer until the lamb is almost tender, turning the shanks occasionally. This will take 1 ½ to 2 hours.

Here you can stop and refirgarete the pot, uncovered until cold. Then cover and keep in the fridge for up to a day, if you want. Or you can just proceed, if you are serving this the same day.

Uncover pot. Spoon off fat from surface if desired. Boil until sauce thickens  enough to coat a spoon, turning lamb occasionally, about 30 minutes. You can even cook it longer at this point, over medium heat, if you want. The lamb will just keep getting more and more tender.

Season to taste with salt and pepper.

Every other Sunday, Madame Brown and Madame Zimmerman from Mac High School
sit down to chat with us. Beginners and advanced students alike are welcome
to meet with us for an hour as we stumble through whatever conversation
strikes our fancy that day. This is a very informal conversation group and a
delightful way to spend a it of your Sunday afternoon.

$10 per person includes one glass of Big Fire.

This event is open to the public. $10 per person. A portion of the proceeds will be donated to a local charity. This event is free for Club Members.

This event is free to our Club Members. We will be accepting donations this weekend for a local charity.

Join Rob & Maria Stuart for a great evening of food and wine at Steamboat! R. Stuart & Co. wines will be paired with a delectable meal by Chef Allan Routt of  The Painted Lady. Not to be missed, these dinners do sell out. Please visit the Steamboat Inn website for ticket information.