Looking for a Good Wine?

How many times have you gone into the store looking for a good wine only to return home with a sour, tart or bitter tasting wine?

Fear not geeks! I have found a good wine.

733t is a Cabernet Sauvignon and is smooth, deep and perfect for beef and lamb dishes.

One thing that people often skip is decantering.  That is the process of allowing the wine to breath.  Tannins are often the culprit for sour or bitter tasting wine and decantering will mellow out wine and produce a better glass for your meal.  All wine should be uncorked and poured into a decanter for 1 hour to ensure full flavor development.

Rosemary Braised Lamb Shanks

This photo is from last night and it’s the second time I’ve cooked this recipe.

“Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family’s favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.”

RECIPE RATING:

Read Reviews (109)

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INGREDIENTS

• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into 1/4 inch rounds
• 10 cloves garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

DIRECTIONS

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Note to self: do not compose blog posts about 733t wine after consuming it.