4 medium sized Lamb Shanks 1 large red onion quartered 10 garlic cloves (crushed) 3 tomatoes cut in 4's 3 medium sized potatoes peeled and quartered 1 large carrot Feta cheese cubed 1 tbsp oregano (fresh or dried it doesn't matter) 1 tbsp Mint (fresh or dried) 1/2 pt lamb stock Olive oil Salt & Pepper to taste (be careful as the Feta cheese is already salty so you probably won't need to add anymore)
Preheat oven 450 degrees F.
In a large covered casserole or Dutch Oven combine all the ingredients until the meat is evenly coated. Any deep pot is suitable for cooking the Kelftiko, just make sure that it can be tightly sealed.
Braise in the oven for about 3 hours, until the meat is falling off the bone.
Shiraz or Syrah. Which one is correct? Strictly speaking, neither. These are both names for the same grape and they are based on the grape's supposed place of origin. Shiraz points to a city in Persia. Syrah links the grape to Syracuse on the island of Sicily. The truth is far more humbling, the grape is actually the offspring of two obscure Southeastern French varieties. But in the northern Rhone, Hermitage produces a 100% Syrah-based wine and it is a powerhouse. And many people have asked me, exactly what cut of meat is the Angus? Angus beef is the meat from a specific breed of cattle. They were bred and developed in Scotland. In the United States this beef is being marketed as a superior meat source. Certified Angus Beef will only carry the grades; prime or choice, which in most stores establishes it as the premium line. So be a name dropper, pair an Hermitage with an Angus t-bone!
Taking notes when tasting a wine is a chance for you to focus on what really matters; why you like or dislike the wine. Not taking the time to describe a wine that you love is a wasted opportunity, but taking reams of notes on an inexpensive sipper is just a waste of time! When taking notes, it's important for you to focus on two aspects, first the information and second the interpretation. In other words, the what and the why of wine tasting. The information is the objective description of the wine. Is it dry or sweet? Oaky? Full or light bodied? Answering these questions assists you in your interpretation. It is not just a question of liking or disliking, but why did you like, or dislike the wine? Was it too sweet? Or too oaky? This is also the time to look at the price of the wine and decide if it was a good value. Honing these skills of information and interpretation, will allow to confidently ask for your wine of choice.
1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.