Focus Magazine of SWFL Hot Summer Looks | Page 174

Warm-Weather
Pairings

For your next al fresco gathering, complete the menu and satisfy guests
by pairing a flavorful meal with wines to celebrate sunny days and
warm evenings.
When it comes to outdoor entertaining, choose fresh, vibrantly colored
vegetables and a flavorful meat selection, such as tender lamb. Take
your fare to the next level by uncorking one of the many delicious
wines from Sterling Vineyards, all of which are perfect for celebrating
warm evenings and special friends. Whether your event is an elegant
Mother’s Day meal or a casual summer brunch, Sterling’s wide portfolio
of wines at a range of prices ensures there’s something for everyone.
Carneros Pinot Noir offers a dark red fruit profile and toasty oak complexity, making it the perfect wine to pair with lamb.
Sweet Endings
When it comes time to dish out the finale to your meal, pair those yummy desserts with a sweet and lightly-flavored wine, such as Butterfly
Kiss Moscato. This well-balanced, sweet white wine is loaded with stone
fruit and citrus flavors and tastes delicious after a hearty lamb dish.
For other delicious entertaining ideas, visit www.SterlingVineyards.com
and www.TheWineBar.com.

Pinot Noir-Braised Lamb Shanks with Porcini and Cannellini Beans
Yield: 4 servings
4

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4
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12- to 14-ounce lamb shanks
Sea salt and freshly ground black pepper to taste
ounce dried porcini mushrooms
bottle Sterling Carneros Pinot Noir
cup extra virgin olive oil
large yellow onion, cut into 1/4-inch dice
medium garlic cloves, peeled and minced
medium carrots, peeled and cut into 1/4-inch dice
large celery rib, cut into 1/4-inch dice
can (14 ounces) diced tomatoes
can (14 ounces) cannellini beans, drained
bay leaf
tablespoon chopped fresh thyme
tablespoon chopped fresh rosemary
servings of soft polenta
cup chopped flat leaf parsley, for garnish

Preheat oven to 325°F. Trim skin and tendons from lamb shanks.
Season meat with salt and pepper. Rinse porcini and soak in 2 cups
of wine. Brown shanks in 1/4 cup oil in large Dutch oven or heavy,
oven-proof pot over medium heat until browned on all sides. Transfer to plate. Add onions, carrots, and celery to pan, adding more oil
if needed. Cook, stirring occasionally until it begins to brown, about
5 minutes. Add garlic, cooking and stirring for another 2 minutes.
Remove mushrooms from soaking liquid, squeeze, and chop into
medium pieces. Add them to pot along with soaking wine, remaining
wine, tomatoes, cannellini beans, bay leaf, thyme and rosemary. Season with salt and pepper. Return shanks to pot, cover, and transfer
to oven until shanks are very tender and meat has shrunk back to
expose an inch of bone, 2 to 2-1/2 hours, turning every 30 minutes.
Remove from oven and season again to taste. To serve, mound a
serving of polenta on each plate, top with a lamb shank, smother
with sauce from pan, and sprinkle with chopped parsley.
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74 FOCUS of SWFL 2014

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