2015 REX HILL Shea Vineyard Pinot Noir
Braised beef cheeks, rack of lamb with rosemary, braised lamb crostini, wine-braised lentils, butternut squash risotto
Recipe from Chef Amy:
Braised Lamb Crostini
- 2 Lbs lamb stewing meat (I use boneless lamb shoulder)
- 4 garlic cloves, smashed
- 1 small onion, diced
- 1 carrot, diced
- 3 Tbs olive oil
- Salt and pepper to taste
- 1 large rosemary sprig
- 3 thyme sprigs
- 2 Tbs tomato paste
- 2 cups dark beef or mushroom stock
- 1 cup good-quality red wine
- 1 loaf rustic baguette, sliced into ½ inch thick slices
- 1 whole clove garlic
- ½ cup olive oil
- Chopped fresh herbs (any mix of parsley, chervil, mint, or marjoram)
- Zest of one small lemon
Preheat the oven to 350°. Cut the lamb into 2-inch chunks and pat it dry with a paper towel. Heat the olive oil over medium-high heat in a large, oven-proof dutch oven with a tight-fitting lid. Add the lamb and brown it in the olive oil in a single layer. Cook in two batches if necessary depending on the size of the pot. Remove once brown and set aside.
Lower the heat to medium and add the vegetables. Brown them slowly until they caramelize, stirring frequently. (About 15-20 minutes.) Add the tomato paste and cook for 1-2 minutes. Add the wine and stock, scraping the bottom of the pan to release any brown, flavorful bits. Return the lamb to the pot along with the rosemary and thyme. Bring to a boil and then remove from the heat, put the lid on the pot, and place in the oven. Cook for 60 minutes, checking once or twice to make sure the liquid hasn’t boiled away. If the pan is dry or starting to burn, add more stock. Once the meat is extremely tender, remove from the oven.
Remove the lamb and strain the braising liquid, pressing the vegetables. Skim the fat from the liquid. If the liquid is thin, return it to the pot and cook over high heat until it is reduced. The finished sauce should coat a spoon. Shred the lamb with a fork and mix with the sauce, and season with salt and pepper.
Rub each slice of bread with garlic and brush with olive oil. Toast until golden brown. Top each slice with lamb and a sprinkling of herbs and olive oil.