2007 Pinot Noir, Paul Bosc Estate Vineyard

Braised Lamb Shanks

Recipe courtesy of Erik Peacock, Executive Chef of Wellington Court, St. Catharines

Ingredients

• 6 lamb shanks from Zeta Farms
• Coarse salt
• Freshly ground black pepper
• 3 tbsp plus ½ cup olive oil
• 2 ribs celery, roughly chopped
• 1 carrot, roughly chopped
• 1 large Spanish onion, roughly chopped
• ½ cup tomato paste
• 5 sprigs thyme
• 1 bay leaf
• 1 tbsp black peppercorns
• 3 anchovy fillets
• 1 whole head garlic, cut in half
• 3 cups Château des Charmes Pinot Noir, Paul Bosc Estate Vineyard
• 1/3 cup white vinegar
• 1 tsp sugar
• 2 cups veal stock 
• 1 cup demi-glace 
• 2 cups chicken stock

Method

Preheat the oven to 325°F. Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bone down to the bone and all the way around; this will help expose the bone while cooking. Set aside. Heat 3 tbsp oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8-10 minutes. Add the tomato paste and cook 1-2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic, and cook another 2-3 minutes.

Add the wine, vinegar, and sugar, raise the heat to high, and bring to a boil. Lower the heat to medium and add the veal and chicken stocks. Leave over medium heat while you brown the shanks.

In a sauté pan over medium-high heat, brown the shanks well on both sides in the remaining ½ cup oil, about I minute for each of 3 sides. Use tongs to flip them over. Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook for another 3 hours, turning the shanks over every half hour until the meat is very soft. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.

This is a beautifully structured Pinot Noir making food pairing quite interesting. The classic combination is with lamb, and I’ve certainly enjoyed this wine with herb-encrusted rack of lamb. But don’t be afraid to think outside the box and try it with cedar planked salmon with a hoisin glaze.

“This is impressive in colour, weight and girth, as big a pinot as Niagara can do – and it stays nicely in proportion. It should age well. It has a fairly generous rich nose of black cherry, wood smoke, dried tobacco and earth. Medium-full bodied, generous and thick with some suppleness of the vintage, but rather sturdy, green tannin. Very good to excellent length. Best 2012 to 2015.”

– David Lawrason, WinerytoHome.com, April, 2010

“Just over 200 cases of this single-vineyard Pinot were made in the great 2007 vintage. The nose reveals spice-laden red fruits with touches of cedar and earth. The red berries on the palate are lifted by mocha spice all on a bed of fine tannins. Could cellar for three to five years. 4 stars / 5.”

– Rick VanSickle, Osprey Media, March, 2010