27 Nov Food & Wine Friday: Cuban Lamb Shanks & Pinot Noir
This Week In Food & Wine: Cuban Lamb Shanks Paired With Pinot Noir
Today we’re sharing one of our most authentic food & wine pairings. This delicious Cuban dish is a perfect match for the newest winery, Cubanisimo Vineyard, to join THEGRAPE. Located near Oregon’s west coast, this one of a kind winery has not only put its own authentic twist on winemaking, but it’s also merged culture and flavor into a bottled experience that will not soon be forgotten. It is known that as a principle of the Cuban culture there is emphasis on unity over individuality, so we here at The Grape say, gather your closest friends, grab a couple bottles of Cubanisimo and let’s celebrate deliciousness and friendship as Cuban’s do! Salud!
Here are the delicious Grape Certified wines we recommend:
Cubanisimo Estate Pinot Noir 2011 ($32.00)
Wine Rating: Grape Certified Gold
Cubanisimo Rumba Pinot Noir 2011 ($21.00)
Wine Rating: Grape Certified Gold
This Cuban Lamb Shanks recipe, which serves 4, takes about 4 hours of prep & cook time so please pour you and your guests a glass of Cubanisimo Pinot Noir and let’s begin preparing these delicious Cuban-style lamb shanks that’ll have everyone hailing Havana!
- 2 tablespoons olive oil
- 8 French-trimmed lamb shanks (see note)
- 2 brown onions cut into wedges
- 3 garlic cloves, roughly chopped
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- ¾ cup dry sherry or dry red wine
- 2 cans crushed tomatoes
- 1 ½ cups Campbell’s Real Stock Chicken
- 3 dried bay leaves
- 3 thick strips orange rind, white pith removed
- 1 cup pitted green olives mashed potatoes, to serve
*Note: You can buy lamb shanks ‘French-trimmed’ or untrimmed. French-trimmed means all the meat and fat is removed from one end of the bone, making it easier to pick up and more appealing for presentation. A butcher can assist you with “French Trimming” if you ask them to.
- First, preheat your oven to 275 degrees F.
- Next, heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate and repeat with the remaining lamb.
- Now, reduce the heat to low and add onions to the pan. Stirring occasionally for 10 minutes or until the onions are soft. Then add in the garlic and cook for an additional 1-minute. Next, add paprika and cumin and cook for 1 minute more. Finally, pour in a little sherry or red wine and let simmer for 5 final minutes.
- Once done, return the browned lamb to the pan. Go ahead and add tomatoes, stock, bay leaves and orange rind here. Bring to a boil then remove from the heat entirely covering with a tight-fitting lid.
- Now put in the oven and bake for 2 ½ hours.
- After this is done, you’ll stir in the olives and bake uncovered, for a final 30 minutes. Ideally you want the liquid to thicken and the meat tender or falling from the bone.
- Lastly, remove from the oven discarding any bay leaves and serve with mashed potatoes.
We here at The Grape hope you’ll try this change of menu and will let us know what you think? We’d love any and all feedback and it can be given directly on this post or sent to firstname.lastname@example.org. We hope you’ve had a delicious taste of Cuban cuisine and will be featuring more authentic food and wine pairings in the future.