The Aleksander Estate Winery Baco Noir is a gold medal All Canadian Championship winner that offers depth in both colour and flavour. This full-bodied dry wine is intense with dark berry undertones and black pepper aromas.
The flavours of black cherry are followed with a velvety finish. Pair with game meats, grilled steak or hearty stews.
Mark Muzzin of The Butcher of Kingsville offers this recipe that pairs wonderfully with AEW’s Baco Noir. Local lamb shanks can be picked up at The Butcher of Kingsville.
Braised Lamb Shanks
- 4 Lamb Shanks
- 1/8 cup olive oil
- 1tbsp ground coriander
- 1tbsp dried rosemary
- 1tbsp cumin
- 1tbsp thyme
- 1tbsp coarse salt
- 1tsp ground black pepper
- 8 Roma tomatoes
- 4 shallots
- 1 clove garlic
- 1l chicken stock
- 3 large carrots
Chop the garlic fine and dice the shallots, tomatoes and carrots. Cut the potatoes into golf ball sized pieces and set aside in a bowl.
In a large bowl, rub the shanks down with the olive oil. Drizzle the remainder of the dry ingredients over the shanks, and shake around in the bowl until they’re completely covered.
In a hot pan, sear the shanks until golden brown. Take the shanks out of the pan and put them into a crock pot or slow cooker. Add about a cup of the chicken broth to the still hot pan and scrape the bits stuck to the pan with a wooden spatula or spoon. Add this to your slow cooker. Pour in the remainder of the chicken stock, followed by the potatoes, shallots, carrots and tomatoes.
Bring to a boil then simmer for about an hour and a half or until fork tender.
Before plating, pour the juice of one lemon over the shanks and sprinkle the zest of that lemon over top to finish. Put one shank per person in a soup bowl and fill to the rim with the juices and vegetables which should have reduced down to a nice stew type consistency